Thank you to the person who cleared up the misconception regarding brussels sprouts. It’s kind of hard to fathom it now, but back in the day, brussels sprouts used to have a bad rap. Poor little green cabbages. They use to be the bane of many a child’s dinner hour.
Today there is no shortage of brussels sprout recipes. My preferred method of enjoying them is definitely roasting: Add red onion, drizzle with olive oil, season with salt and freshly cracked pepper and then finish with a bit of white balsamic vinegar. But brussels are also great uncooked in salads, providing a lovely texture and nice crunch. This brussels sprout slaw is enhanced by the marriage of sweet fennel and a citrus vinaigrette and the results are quite lovely.
- 2 cups of shaved brussels sprouts
- 1 fennel bulb
- 3 tablespoons maple syrup
- 1/4 cup dijon mustard
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon orange zest
- Freshly cracked black pepper (optional)
- Thinly slice the fennel bulb across the grain. Add the sliced fennel to a large bowl and combine with the shaved brussels sprouts.
- In a liquid measuring cup whisk together the maple syrup, dijon mustard, olive oil, apple cider vinegar, and orange zest.
- Pour the dressing over the fennel and brussels sprouts. Toss to coat the slaw with the dressing. Add freshly cracked black pepper if desired.
- Refrigerate the slaw for 15-20 minutes to allow the flavors to meld.
- Serve chilled.
- This slaw is best served the same day it is made.
- Many stores now sell prepackaged shaved brussels sprouts. You can also make your own shavings by adding whole brussels sprouts to a food processor or by thinly slicing with a knife.