With the first crunchy bite, you’ll fall in love with Brussels with this tasty Shaved Brussels Slaw recipe. The surprise is that with each bite it gets even tastier as you discovered the hidden flavors inside.
My wife Roxanne has a way with fresh vegetables, especially the green, leafy variety. Raw, steamed, charred, smothered, or seared, leafy vegetables are often on our table as a welcome side dish. But it is her way with Brussels sprouts that has me singing her praises in this story. In fact, I thought she had reached the pinnacle of her Brussels repertoire with her inspired Blackened Brussels Salad, but alas, she adds an equally brilliant rendition in this Shaved Brussels Slaw recipe.
Where the blackened version depends on charring to a crispy exterior, this one takes the opposite approach—naturally raw. The key is to thinly slice or shave the Brussels sprouts. There are various methods to achieve this; a food processor, a sharp knife, or a mandolin are a few options. But, Rox and I prefer the lazy method, purchase them pre-sliced and packaged in your produce section (The Fresh Market and Whole Foods has them, for sure).
The crispy, crunchy, sweet, spicy, nutty, herby, and rich add-ons are what bring the Brussels to life. And a simple vinaigrette dresses it for success.
Make this Shaved Brussels Slaw a day ahead and let the flavors hang out overnight for the perfect side dish.
- ¾ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- Pinch of Kosher salt
- 1 (6 ounces) container blueberries
- 2 (12 ounces) bags shaved Brussels sprouts
- ¾ cup sliced almonds, toasted
- 4 radishes, thinly sliced
- 1 apple, thinly sliced
- ¼ cup chopped fresh mint leaves
- ¼ pound Farmer’s cheese, diced into cubes
- In a mixing bowl, add the vinegar and lemon juice. While whisking, slowly drizzle the olive oil until an emulsion forms. Season to taste with salt. Chill until ready to use.
- In a large mixing bowl, add all the ingredients and combine until evenly distributed. Add the dressing, cover, and chill for at least 2 hours or overnight. Serve chilled.
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