Jaymi's Notes:
I love Brussels sprouts when they are sauteed or roasted. They take on such a wonderfully sweet flavor and tender texture. Because I like them so much when cooked just right, I never thought about having them raw. But when they are very finely shredded and tossed with a delicious dressing, they take on a whole new life. This salad is a staple for Brussels sprouts season, and is a great variation on a typical slaw salad that uses cabbage.
For the dressing, you can use raw cane sugar, maple syrup, or agave nectar -- each of which provide a slightly different variation on the flavor of the dressing. Go with what you like best as your vegan sweetener. I went the non-vegan route and used honey in the dressing, and a very light sprinkle of Parmesan cheese over the top. We also added toasted almonds to the top of our salad, and the added crunch and nutty flavor brought a lot to an already delicious dish.
More on The Cooking Project.
© Jaymi Heimbuch
Kelly's Recipe:
I came to Brussels sprouts late in life because my parents didn't like them so never made them, and somehow I had managed to bypass them for years after that. Then I discovered the magic in pan frying them until they get brown and nutty tasting, and now it's one of my favourite fall vegetables. They are also fantastic in a bean stew.
I've wanted to try out a raw shaved sprout recipe for awhile and this seemed the perfect opportunity to do so. I wanted a salad, but leafy greens are finished here for the season. Even the non-Brussels sprout eater at our Thanksgiving table liked them. Don't dress the salad too early or it will get soft, but I do recommend cleaning the Brussels sprouts earlier in the day, or even the day before, if you can. It took no time at all to put the dressing together, but cleaning and slicing them took more time than I expected.
This recipe is from Food52.
Shaved Brussels Sprouts with Red Onion, Lemon and Pecorino
1/2 small red onion
Juice of 1 lemon
1/2 teaspoon agave nectar (or use 1 teaspoon honey for a non-vegan version)
1 teaspoon whole grain mustard
Salt and freshly ground black pepper
1 tablespoon olive oil
3 cups large Brussels sprouts
1/2 cup finely grated pecorino romano (optional, for a non-vegan version)
1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline or a sharp knife, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
4. Drain the onions. Put the sprouts in a serving bowl and toss gently with the onions and the dressing. Fold in the pecorino if adding cheese, taste and adjust seasonings if necessary. Serve immediately.
© Jaymi Heimbuch
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