I like sprouts. I like sprouts steamed, fried, sautéed, and now I’ve discovered that I like them raw. This shouldn’t come as a total surprise to me because I often shred them raw and add them to vegetable soup at the last minute. But eating them raw as a salad was a revelation. Totally delicious. Really! Fact is that I love coleslaw and I love sprouts, so the combination of these two things is a certainty in my opinion.
A note: The parmesan cheese replaces added salt since it’s salty by nature. If you don’t want parmesan in your Brussels Sprout Salad, add a pinch of salt to dressing when you prepare it.
Brussels Sprout Salad with Creamy Vinaigrette
1 spring onion thinly spiced at an angle
1 lemon, juiced, or 1 tablespoon white wine vinegar
1 teaspoon honey or agave nectar
1 teaspoon Dijon grainy mustard
Fresh ground black pepper
1 tablespoon olive oil
Approx 10 large Brussels sprouts per person
A bit of parmesan cheese, grated or shaved
Whisk together the lemon juice/vinegar, honey, mustard and pepper. Slowly add the olive oil, whisking until the dressing is emulsified. Or chuck it all into a jar with a tight-fitting lid, and shake until well mixed. Stir in the spring onion so the flavours mix into the dressing. If you want to cheat and save time, plop 2 tablespoons of full-fat mayo in a small bowl, whisk in the mustard until well mixed, then thin out the mayo-mustard mixture with the lemon juice until you’re happy with the consistency. Add the spring onion as before, and then mix the dressing into the shredded sprouts.
Prep the sprouts by removing the outer leaves and cutting off the stem/root end. Either slice all of the sprouts in a food processor, or individually using a knife or a mandolin. Carefully separate the shreds so they look like very fine coleslaw.
Place the shredded sprouts in a bowl and toss lightly with the dressing. Gently fold in the parmesan cheese, taste and adjust salt and pepper if necessary. It’s best served immediately after dressing.