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.
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
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 from Bon Apptit’s Escarole And Butter Lettuce Salad With Pomegranate Seeds And Hazelnuts
Brussels Sprout Salad Slaw with Citrus Vinaigrette
A fresh take on Brussels sprouts for the holidays. The citrus segments and citrus dressing add a bright pop, while the cranberries drive home the holiday flavors. Almonds and pomegranate for extra crunch and flair - let's celebrate!
Ingredients
- 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)
- Dressing
- 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
Directions
- Step 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.
- Step 2 Shred the sprouts: First, cut off the tough ends of the sprouts and any not-so-hot looking outer leaves. Get out the food processor with the slicing blade, or a mandolin, or a box grater, or a knife.
- Step 3 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 against the slicing blade, though I guess you could grate them if you wanted. Set your mandolin to a medium-thin setting and be sure to use the gripper/finger-protector provided. Knife: slice them as thinly as possible, give them some extra chops, think salad slaw.
- Step 4 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!
- Step 5 Make your citrus appropriately sized for a salad. I like to try my hand at the fancy segmenting stuff but 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.
- Step 6 Get out a fancy bowl – this is the holidays after all. Toss in Brussels sprouts, citrus, dried fruit, and pomegranate seeds (if using).
- Step 7 Pour on dressing in stages, mixing in between. The vinegar in the dressing will soften the Brussels so you don’t need as much dressing as you might originally think (save those calories for dessert!).
- Step 8 Top with almonds and serve. Hold your belly and say, “thank you gut for putting up with my shenanigans!”
