SHAVED BRUSSELS SPROUT SALAD WITH APPLE CIDER VINAIGRETTE
I don’t know why, but I hardly ever do anything with raw Brussels sprouts. This quick and easy dish is what I make when I remember that they’re great raw, too. The combination of apple cider and honey with the tender Brussels sprout leaves makes this a perfect salad for spring or fall . . . or summer . . . okay, winter too. SERVES 4
PREP TIME: 15 minutes
COOK TIME: None
1 pound Brussels sprouts
1 small to medium red onion, finely sliced
1 cup chopped almonds
½ cup dried cranberries
1 tablespoon Dijon mustard
2 teaspoons honey
1 garlic clove, minced
3 to 4 tablespoons apple cider vinegar
½ cup extra-virgin olive oil
- Use a mandolin to very carefully slice the Brussels sprouts. If you have a few extra minutes, you could do this with a knife, or you can quickly pulse them in a food processor or blender. Throw them in a serving bowl with the red onion, almonds, and cranberries.
- In a separate small bowl, whisk to combine the Dijon mustard, honey, garlic, and apple cider vinegar. Whisk continuously while streaming the olive oil into the bowl.
- Drizzle a few tablespoons of dressing over the salad, and toss well. Add a little more if you like it more heavily dressed, and serve.
VARIATION 1 BACON–BRUSSELS SPROUT SALAD WITH GREEN PEAS: Add ¼ cup raw green peas and ¼ cup sliced sugar snap peas to the salad.
VARIATION 2 SHAVED BRUSSELS SPROUT SALAD WITH BALSAMIC VINAIGRETTE: Use the Balsamic Vinaigrette (here) instead of making the apple cider vinaigrette for a strong but sweet flavor.
