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Brussels Sprout Slaw

True story: Honey became a vegetarian after a frightful encounter with rubbing herb butter under the skin of a turkey at Thanksgiving 1999. Well, the day after Thanksgiving.

the aftermath of the feast

To all the veggie homies and in remembrance of all those many vegetarian years, here’s a salad slaw that will keep everyone happy. And give you some veggies to help with all that turkey, stuffing, pie, and booze. Really it is delicious all the time. You might remember it from our Feast.

From us to you and yours, happy eating, however you do. <3

Brussels Sprout Salad

p.s. The dressing will make waaaay more than you need, keep it in the fridge for those post-pig out salad days/the BA salad it was actually intended for (but if you want to eat that throat scratching escarole, that’s on you dude)

Brussels Sprout Salad Slaw

Dressing recipe fromBon Apptit’sEscarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts


Salad Slaw
  • 1 pound Brussels sprouts or a bag of them pre-shredded ones from Trader Joe’s (because you have booze to be drinking and finger nails to keep intact, or you don’t have fancy kitchen gadgets – no judgement)
  • ⅓ cup slivered almonds, toasted
  • ⅓ cup tart dried cherries or cranberries, chopped
  • 1 orange, segmented or 3-4 clementines, mandarins or other citrus, peeled and segmented
  • Pomegranate seeds from 1 pomegranate, or those packets where they’ve already done the hard work (optional)


  • 1/4 cup Champagne vinegar or white wine vinegar (use the Champers vinegar! It’s delicious and delicate and oh so worth it)
  • 1/4 cup fresh orange juice
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1 teaspoon finely grated lemon peel
  • 1 teaspoon finely grated lime peel
  • 1 teaspoon finely grated orange peel
  • 1/2 cup olive oil


  1. Make the dressing: Put everything but the oil in a bottle or mason jar. Shake vigorously. Add in the oil and shake it again. Set aside and assemble the salad slaw.
  2. Shred the sprouts: First, cut off the tough ends of the sprouts and any not-so-hot lookingouter leaves. Get out the food processor with the slicing blade, or a mandolin, or a box grater, or a knife. Food processor: use the slicing blade, pile sprouts into the shoot, press down on the plastic plunger, enjoy your fancy kitchen gadget. Mandolin/box grater: watch your fingers, slice the sprouts with the slicing side, though I guess you could grate them if you wanted (I don’t own a mandolin so figuring that out is on you). Knife: slice them as thinly as possible, give them some extra chops, think salad slaw.
  3. Toast up your almonds, you know we love a cast iron for this job. Or a toaster oven monitored at all times,the second you turn your back they will burn, mark my words!
  4. Make your citrus appropriately sized for a salad. I like to try my hand at the fancy segmenting stuffbut I’m also a fan of clementines and mandarins for this salad slaw in which case I just peel them and separate them into segments.
  5. Get out a fancy bowl, this is the holidays. Mix brussels sprouts, citrus, dried fruit, and pomegranate seeds if using with dressing. Top with almonds and serve. Hold your belly and say, “thank you gut for putting up with my shenanigans!”
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best Thanksgiving side ever

Holler at us!

Reunited & It Feels So Good!

November 20, 2015

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Pork Stackin'

Back to life! Back to the blogosphere!

And we’re back! It’s been such a great silence you’re probably wondering who the heck Ginger & Honey are and why in the world they are emailing you. Or you’ve all changed your email addresses and aren’t even getting this. But for those of you sitting by your computers for the last 2 years, biting your nails waiting for our return, fear no longer we are here!
But Let’s do a leeeetle bit of explaining first:

Once upon a time, in a galaxy far far away, Ginger & Honey lived together in a cottage in the woods (aka Downtown LA). They both loved gingerbread houses, porridge of all sizes, dwarfs… They lived happily almost ever after, but life happens and the bachelorette pussy palace developed a sausage problem that sent Ginger running to lands unknown…

Snugglefest 8000

Not totally true. Honey’s honey moved in and the three of us lived under one roof for 4 glorious months! Then that stinkin’ Ginger left us and moved to greener pastures (more like concrete jungle of New York City) 🙁

So that whole not “living together under one roof” thing, let alone in the same city, or at least on the same effing coast, kinda put a damper on this lovely blog situation. Also general life things/we don’t get paid for this/we have jobs that pay our bills/it’s easier to cuddle up on the couch and catch up on Dirty Little Liars/ [insert laundry list of typical excuses for not sticking with something] happened and we fell off our blogging wagon. Griping is not the point. The point is that we are baaaack!!!

Honey & Ginger NYC

And we’re gonna do our damnedest to once again bring you sweet recipes, kick-ass photos and some chuckles sprinkled throughout, despite the fact that we’re an entire country apart (and not a Switzerland-size kind of country, but a continent-sized country)

Holler at us!

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Mulled wine, gløgg, warm sangria, vin chaud. Call it what you will, it is the essence of wintertime drinking. I know, I know, the holidays are over and we should all be resolved to drink less and eat more salads.  But really, deep down you know that won’t last.  So let’s resolve to do something […]

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