I know that's a bold statement. But if you already enjoy coleslaw, you enjoy the grown up version of brussels (i.e. cabbage). Stay with me, here. I was a late convert to brussels sprouts. Like a late twenties convert. I fell in love with baby cabbage when I tried Heidi Swanson's lightly seared version. But this week, I was in the mood for something fresh and raw. So, I shredded the sprouts on my trusty mandolin, julienned a honey crisp apple, and chopped up some raw walnuts. Then, I made and drizzled on a dressing that will change your attitude towards raw brussels forever.Raw Brussels Sprout Salad with Spicy Maple Vinaigrette
Dressing:
1 T apple cider vinegar
1 T maple syrup
1 dash cinnamon
salt, black pepper, and cayenne pepper to taste
2 T olive oil
Salad:
About a pound of brussels sprouts, shredded on a mandolin
1 honey crisp apple, julienned
handful of raw walnuts, chopped
I definitely want to try this! Can the dressing be made without the oil? Perhaps juice as a substitute? I'm trying to cut down on oil. Thanks!
ReplyDeleteI'm sure a touch of apple juice would work as a substitute.
DeleteJust made this, and LOVE it!! I'm a big fan of coleslaw, so was excited to try this. Super easy to throw together, and definitely one I'll be making on the regular. Thank you!!
ReplyDeleteI'm glad you enjoyed it!
DeleteI know this is an older post, but I've been making this for various crowds for a couple years now. It's incredible and everyone [even sprout haters] have enjoyed it. I've made it with pears and pecans, served it over greens, made it spicier, sweeter, more and less cinnamon-y... it's never not tasty! thank you! :-)
ReplyDeleteI am wondering how long the salad will hold up after its dressed?? I can't decide if I should dress it now, or wait until tomorrow before serving.
ReplyDelete