Brussels Sprout Slaw
Brussels sprouts are like cabbage. Why not Brussels sprout slaw? Obviously it was not only me but many people think about it and have posted many recipes online. Mine was very simple slaw that was inspired by a recipe from Williams-Sonoma. Toasted pecan was definitely a must in the slaw, but unlike the W-S's recipe, I didn't caramelize (oil-salt-sugar-cayenne pepper coated and toasted) pecans to omit extra steps and extra salt&sugar. Shredded Brussels sprouts were kinda dry even after quick-microwaving and seasoning. A little of mayo, which was J's suggestion, turned my slaw into lovely creamy. I was very happy with the slaw.
Talking about Portabelle mushroom & ricotta cheese ravioli, it was a frozen Wegman's product. And Rao's Marinara jar sauce with freshly grated Parmigiano-Reggiano cheese and fresh basil. All my efforts went to Brussels sprouts, so this was an effortless (lazy) dish. But honestly it was very good too!
Brussels Sprout Slaw
SERVES 4
1lb. Brussels sprouts, cleaned, shredded
2 tbs cider vinegar
1 tbs lemon juice
1 tbs whole-grain Dijon mustard
1 1/2 tbs maple syrup
2 tsp extra virgin olive oil
2 tsp mayo
ground black pepper and salt, to taste
1/3 cup chopped pecan, toasted
1. Place shredded Brussels sprouts in a microwave safe container, cover, and zap for about 30 second, until Brussels sprouts became slightly warm. Sprinkle a pinch of salt over Brussels sprouts and lightly soften them by squeezing by hands a few times. Let cool.
2. Whisk vinegar, lemon juice, mustard, maple syrup, olive oil, mayo in a bowl.
3. Toss Brussels sprouts with the dressing, adjust a taste with ground pepper and salt, and chill in the refrigerator until served.
4. Just before served, toss pecan to combine.
