This delicious slaw recipe features shredded Brussels sprouts tossed with tangy honey-mustard dressing, sunflower seeds, and dried cherries (or cranberries or pomegranate seeds).
Yield: 4 substantial side servings
1 pound Brussels sprouts
Sunflower seeds or pumpkin seeds
⅓ cup tart dried cherries or cranberries, chopped, or pomegranate seeds
⅓ cup finely shredded Parmesan cheese (or nutritional yeast)
2 stalks celery, very thinly sliced (optional)
1 apple, chopped (optional)
Honey mustard dressing
¼ cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, pressed or minced
¼ teaspoon fine sea salt
- Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the remaining ingredients, and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
- Serve immediately, or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
— An Adaptation of an adaptation of our daughter, Margaret Faintich.