I always seem to have Brussels Sprouts tucked away in my refrigerator. Basically because when I'm in a rush I can pop them in the oven and before I know it I have a great side with little effort. Though now that it's hot here in New York the last thing I feel like eating is roasted anything. So after a little thought, I decided to make coleslaw out of these little green veggies. I thinly sliced and combined them with shallots, pistachios, dried cranberries, and shredded parmesan cheese. I then drizzled the slaw with a mustard vinaigrette. The result is a deliciously light and refreshing salad that is a new favorite for me. It goes with anything grilled and leftovers make a great lunch the next day.
Ingredients for Brussels Sprout Coleslaw:
2 pounds Brussels Sprouts
2/3 cup shredded parmesan cheese
1/2 cup chopped parsley
1/4 cup chopped shallots
1/2 cup pistachios
1/2 cup dried cranberries
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Time-Saving Tips: The salad can be assembled a few hours in advance; dress before serving.
Let's see what we need.
We're ready to cook.
I like to add all of the dressing ingredients in a small jar. Once I add the ingredients I put the lid on the jar and shake. It's easier for me. If you don't have a jar a small bowl and spoon to stir works, too. Set aside.
Trim the Brussels Sprouts of any brownish stems or loose leaves. Cut them in half lengthwise and then thinly slice.
Once all of your ingredients are ready you can start to assemble the salad. Transfer the sliced sprouts to a large bowl and toss in the remaining ingredients except for the dressing. Once everything is combined pour the dressing on top and toss until everything is well coated. Taste and add more salt and pepper if needed.
It's ready! This is a great twist to an old favorite. I'm pretty sure once you give this a try it will become a new favorite.