Brussels Sprouts Slaw with Maple Cider Vinegar
Love them or hate them, Brussels sprouts are going to be on the Christmas dinner table!
Perhaps this Brussels sprouts recipe will change your mind, and broaden it, as this recipe calls for raw brussel sprouts.
Originally posted on foodie blog, View from the Great Island, a self confessed Brussel Sprout lover, this recipe is perfect for winter. Sprouts are at their best in early autumn, and can be eaten all throughout winter. There are an estimated 110 varieties of brussel sprouts in the world, and it’s a £650,000,000 industry!
The green vegetable contains high levels of vitamin A, C, folic acid and dietary fibre. They’re also low in fat, and, would you believe us if we told you a serving of sprouts contains more vitamin C than an orange?
You’ll Need
- salad
- 1 lb Brussels sprouts
- 1 small head radicchio
- heaping 1/2 cup dried cranberries
- 1 cup toasted walnuts
- dressing
- 1/3 cup olive oil
- 3 Tbsp cider vinegar
- 2 Tbsp maple syrup
- 2 Tbsp mustard
- pinch of salt
Method
Wash and trim the sprouts. Finely shred them in a food processor fitted with a shredding attachment, or by hand with a sharp knife. If you use a knife, separate the shredded slices with your fingers
Wash, quarter, and core the radicchio. Finely shred it as well. Combine with the sprouts.
Toast the walnuts over a medium heat for a few minutes until you can smell their aroma. Let cool and then give them a rough chop. Add to the salad along with the cranberries.
Whisk together the dressing ingredients and toss with the salad. Use more or less dressing to your taste. You can do this a couple of hours ahead, but the salad is best eaten the same day. If you do mix the salad ahead of time, don’t add all the dressing to it. Save some to toss in just before serving.
Originally posted on Views from the Great Island – please refer to the original post for tips and more sprout inspiration!
