“This is green,” the husband says. “I like green.”
I’ve made a slaw with Brussels sprouts we picked up at the farmers’ market. It is, indeed, green. It’s also fresh. Slightly sweet. A little bitter.
Perfect, I think, for a Thanksgiving side dish. The fact that it’s “green” is icing on the pumpkin cake. My husband hates a dinner that’s all brown and orange, and those colors pretty much sum up Thanksgiving’s palette.
I’ve been doing a lot with Brussels sprouts lately. They’re in season and oh-so-invitingly pretty on their long, lean stalks. They’re also healthy little orbs: High in folate and Vitamins A and C.
Because they’re tiny cabbages, I made a slaw with them last night. I shredded them in a food processor, sauteed them briefly in a bath of olive oil, then tossed them with thin slices of celery, small chunks of apples, a handful of walnuts and a cider vinegar dressing. They were a lovely, bracing accompaniment to a richly roasted chicken.
Seems like they’d be just as good with turkey.
Besides … they’re green!
Brussels Sprout Slaw
I’ve made this twice now. The first time, I halved the Brussels sprouts and sliced them with a knife crosswise into thin strips. Last night, I sliced them with the shredding disk of a food processor. I actually prefer the by-hand method. The sprouts don’t get as achingly thin, and they’re similar in size to the celery and apple. My husband, however, likes the delicateness you get with the food processor. Use whichever method you prefer. If you want to add a bit more depth of flavor, throw in a couple tablespoons blue cheese to the slaw.
- 1 pint Brussels sprouts, tough ends removed and shredded
- 2 celery stalks, thinly sliced
- 1 large apple, cored and cut into 1/2-inch chunks
- 1/2 cup walnut pieces
- 2 tablespoons cider vinegar
- 3-4 tablespoons olive oil
Glaze a saute pan with olive oil and place over medium heat.
Add the celery slices, apple chunks and walnuts. Stir well, feeling free to add more celery, apple or walnuts if you desire.
In a small bowl, combine the cider vinegar and 3 tablespoons olive oil. Season with salt and pepper, and whisk well. Taste the dressing. If it’s too tangy for you, add the additional tablespoon olive oil.
Spoon the dressing over the sprouts, apples, celery and walnuts just until everything is glistening. (You may have some dressing left over.) Toss well and taste for seasoning. Serve slightly warm, or place in the refrigerator and serve cold.