BRUSSELS SPROUTS SALAD
This uncooked sprout "slaw" is crunchy, salty, sweet and nutty. Uncooked brussels sprouts have a mild taste, so give this a try! It's from Maria of 'Two Peas and Their Pod'. If you don't like blue cheese/pecans/cranberries you could change it up...say dried cherries/blueberries and toasted almonds/walnuts with goat...
Provided by Susan Din
Categories Other Snacks
Time 20m
Number Of Ingredients 10
Steps:
- 1. Rinse brussels sprouts and remove any damaged or dirty outer leaves. Place on a cutting board and slice off the hard root end. Using a sharp knife, thinly slice the brussels sprouts. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. Place in a large bowl. Add the toasted pecans, dried cranberries, and blue cheese(crumbles) to the chopped brussels sprouts. Note-you can also use a mandoline or food processor to chop the brussels sprouts.
- 2. make the dressing. In a small jar, add the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Put a lid on the jar and shake until mixed well.
- 3. When ready to serve, pour the dressing over the salad and toss until all of the ingredients are well coated. Serve immediately.
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