BRUSSELS SPROUTS SLAW RECIPE
If any of you out there think that Brussels sprouts are absolutely un-craveable, this salad is here to show you otherwise! Simple, fresh, and quite addictive - the apple adds sweetness, the toasted almonds bring satisfying crunch and nuttiness, and the parsley lends major brightness. (Hazelnuts would be another delicious nut option here.)
Ingredients:
Slaw
⅓ cup (50 grams) raw almonds
1 packed cup (30 grams) fresh flat-leaf parsley leaves and stems
½ pound / 250g Brussels sprouts
1 apple
2 teaspoons freshly squeezed lemon juice
Creamy maple vinaigrette
2 tablespoons cold-pressed olive oil
4 teaspoons Dijon mustard
4 teaspoons apple cider vinegar
2 teaspoons pure maple syrup
¼ cup (65 grams) plain yogurt (preferably goat or sheep; optional)
2 pinches of fine sea salt
2 pinches of freshly ground black pepper, plus more as needed
Prepare the slaw: Preheat the oven to 300˚F (150˚C). Spread the almonds on a rimmed baking sheet in a single layer and roast until fragrant and slightly darker in color, 20 to 25 minutes. (A good way to check is to bite one in half and check the color in the center—it should be golden.) Remove from the oven and let cool completely. Roughly chop the almonds and the parsley leaves, finely mincing the stems.
While the almonds are roasting, wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them as thinly as possible using a knife or a food processor with the shredding attachment.
Place in a large bowl.
Core and slice the apple into thin sections. In a small bowl, immediately toss the apple sections with the lemon juice to prevent browning.
Make the dressing: Whisk together the olive oil, mustard, apple cider, vinegar, maple syrup, yogurt, salt, and pepper. Add the apples, almonds and parsley to the shredded Brussels, pour the dressing over top, add a generous amount of black pepper, and fold to combine.
Serves 2 as a main, 4 as a side.
Originally posted on Kinfolk by Sarah Britton. Recipe from her latest cookbook, Naturally Nourished.
Image by Mikkel Stange