I love Brussels Sprouts. My better half? Not so much. Actually I would say that exactly as much as love Brussels he hates them. I keep trying different preparations hoping that he might try them but, until now, I had more or less lost hope.
I served this slaw last night with dinner. He ate all of what I put on his plate and said "that's not bad?". I 'll take it.
I think the key is that these are served raw- no stinky cooking process and the result is very similar to a cabbage based slaw (only better if you ask me).
I got the recipe from Williams-Sonoma's website. The only modification I made was to us a little extra lemon juice in the dressing. Next time, I will also add some dried cranberries as I think it would make a great addition to the dish.
If you think you don't like Brussels sprouts I dare you to try this and still claim you don't like them!
Brussels Sprouts Slaw with Apple Maple Mustard Vinaigrette
1/2 cup pecan halves
1 1/2 tsp plus 1/4 cup olive oil
1/4 tsp sea salt
1 tsp unbleached organic sugar
Pinch cayenne pepper
2 lb Brussels sprouts, stems trimmed
2 tbsp apple cider vinegar
1 1/2 tbsp fresh lemon juice
2 tbsp whole grain mustard (I used Dijon)
3 tbsp maple syrup
Pepper to taste
Preheat the oven to 350 degrees.
In a small bowl combine the pecans, 1 1/2 tsp oil, salt, sugar and cayenne pepper. Toss to coat. Place on a baking sheet and put into the oven to toast- about ten minutes or so. Remove from oven and set aside.
In a food processor with a grater attachment shred the Brussels sprouts (if you do not have a food processor you could grate by hand or cut very thinly with a knife). Transfer to a large bowl.
In a smaller bowl whisk together the apple cider vinegar, lemon juice, whole grain mustard and maple syrup. Slowly add the rest of the olive oil whisking constantly.
Add to shredded Brussels sprouts and toss to coat. Roughly chop the pecan halves and add to the sprouts. Allow to stand for about fifteen minutes before serving to allow the sprouts to wilt slightly.