Have you heard? Brussels Sprouts are the new trendy vegetable for 2012. The new “black” as they say. (Hey, no booing!) My kids like raw veggies better than cooked in most cases, so I decided to try a salad out of the little cabbages instead of cooking them. No smelling up the kitchen either. This salad is best made with a food processor to slice them really thin, but you can, of course, slice them by hand.
I bought this stalk at Trader Joe’s over the holidays, just for the novelty of it, but I am sure the little basket of them would work just fine for you.
- Brussels Sprouts, ends removed and outside leaf removed, shredded in a food processor on the shredding blade. The blade that sits up at the top of the processor not the one that chops at the bottom. ( I did about 25)
- diced apple
- chopped walnuts or any nut, toasted for 10 min
- bacon pieces in a jar or fry your own
- 1/4 c sugar
- 1/3 lemon juice
- 1/2 tsp salt
- 2/3 c veg oil
- 1 tsp dijon mustard
- 1 Tbl poppy seeds
- BLEND in a blender to dissolve sugar
Toss the salad ingredients at the very last minute before serving. It is like a very fine lacy coleslaw. The ingredients are just suggestions. I didn’t include amounts, because you can make the amount you need and just dress the salad with the amount of dressing you need as well. For the particular party I was going to…I left out the walnuts (for my allergic nephew) and bacon (for the family vegetarians) and craisins. ( I didn’t have any.) I cut the apple at the last minute to prevent browning.
No one will believe it is Brussels Sprouts. Unless you keep telling them. “Oh my gosh! Can you believe this is Brussels Sprouts???!!!”