Here is a wonderful autumn salad that takes advantage of the new crop of Brussels sprouts. They are used like cabbage in a fresh crunchy slaw--a nice change from the overcooked and sad Brussels some of us may be more familiar with.
Brussels Sprout Salad with Pecans and Dried Cranberries
There’s an easy knife technique here for cutting Brussels sprouts to resemble shredded cabbage--once you are comfortable with it, I’m betting you’ll come back to it often.
Serves 4 to 6
- 1 ½ pounds Brussels sprouts, tough, dark green, blemished outer leaves removed
- 1 tablespoon champagne vinegar
- 1 tablespoon whole grain mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup olive oil
- ½ cup chopped pecans
- ½ cup dried cranberries
Cut the Brussels sprouts in half lengthwise. With the tip of your knife carefully cut along the outside of the core to remove. Lay each half cut side down and thinly slice crosswise. Place in large bowl.
In a small bowl, stir together the vinegar, mustard, salt and pepper. Slowly whisk in the olive oil. Drizzle the dressing over the sliced Brussels sprouts and toss together to coat evenly. Let stand for 15 to 20 minutes; the vinegar and mustard will slightly soften the sprouts
Add the chopped pecans and dried cranberries to the slaw, toss to combine.