Sprout slaw made with thin slices of tender little Brussels sprouts, tangy cranberries, and nutty pumpkin seeds is just the kind of side salad you were looking for to go with almost any meal. The light, lemony vinaigrette complements the crunchy slaw and adds brightness to your plate. A feast for the eyes and palate. (Skip to recipe.)
I don't understand why the poor little Brussels sprout is such a maligned vegetable. Cuteness alone should push it to the front of the popularity queue. Who can resist such a teeny tiny version of a full blown vegetable? It's a perfect mini replica of a giant head of cabbage, splendid in every minute detail.
Aside from its cuteness factor, the Brussels sprout's got the fantastic health benefits of any cruciferous vegetable and boasts superpowers in adaptability. You can steam this vegetable, roast it, sauté it, put it into soups and stews, and yes . . . you can even eat it raw.
Like in this sprout slaw.
The best you ever saw.
(Oh my goodness - help me! I'm spewing bad rhymes and I can't stop myself!)
Veggie without a flaw . . . (slap me now!)
Quick, let's get this salad made so we can stuff it in our maw (jeesh!)
I have made this simple sprout slaw often this past winter. I'm not sure if I love it best when it's freshly made or after it's mellowed in the fridge for a day. It's just fantastic either way. Served next to a roast beef or meatloaf and mashed potato dinner, it's a star. Piled up next to a crispy pan-fried fish fillet or oven-fried chicken thigh - wow. Thinly shaved sprouts satisfy that salad craving in the winter when fresh garden greens are still just a dream, but I know this sprout slaw is going to be a go-to salad when barbecue season hits, too. Its versatility lies in the fact that you can make it ahead and forget about it. A cook's dream and an eater's delight.
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Kitchen Frau Notes: If you don't have pumpkin seeds, sunflower seeds or your favourite chopped nuts would make a delicious substitution.
- 1 lb (454gms) Brussels sprouts (4 cups trimmed and sliced)
- ½ cup (60gms) dried cranberries
- ½ cup (65gms) pumpkin seeds (pepitas)
- 2 tablespoons (30ml) lemon juice
- ¼ cup (60ml) olive oil
- 2 teaspoons dijon mustard
- 1 teaspoon maple syrup or honey
- ½ teaspoon salt
- ¼ teaspoon pepper
Trim about ¼ inch (.5cm) off the bottom of each little Brussels sprout and remove any damaged or wilted outer leaves. Thinly slice the sprouts, starting at the top of each tiny little sprout/cabbage and discarding the last couple slices near the stem. You should have about 4 cups (1litre) of sliced sprouts.
Tip the sliced Brussels sprouts into a bowl. Add the dried cranberries and pumpkin seeds.
Whisk the remaining ingredients together in a small jar or bowl and pour the salad dressing over the sprouts. Toss to combine well.
The sprout slaw can be served immediately or made ahead and refrigerated for several hours before serving. (The leftovers taste even better the next day.)
Serves 4 to 6.
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