Shaved Brussel Sprout Salad with Cranberry Vinaigrette
In 23 years I’ve never known a single person who has looked me in the eye and declared their love of raw Brussel sprouts. It’s not a thing. You might appreciate Brussels when they’re roasted and caramelized and tossed with bacon (who wouldn’t?) or when they’re tossed in a sweet, sticky balsamic glaze. But raw Brussel sprouts are a strange beast and much like cabbage, I find them hard to get down.
So I took my handy-dandy chef’s knife to them and shaved them up as finely as I could manage. This is my new solution to things. When you don’t like it, turn it into something else. Shaving the Brussels allows you to have a pleasantly, small and chewable bite of Brussels instead of a honking piece that gives your jaw a workout.
Once I had my pile of shaved Brussels I took it a step further and tossed them with some cranberries and almonds. I wanted to use walnuts but I had accidentally eaten them with a bowl of chocolate chips earlier (oops). No matter, we carry on with what we have. Next, I tossed a few dried cranberries into the blender with a little mustard, vinegar, honey and spices, drizzled in some oil while the blender emulsified everything and voila! I have suddenly transformed the most boring vegetable into a $12 salad with a creamy, tart dressing that you would eat with a tiny fork at a grandiose restaurant. The other bonus to this is that much like cabbage, Brussels keep on going! It doesn’t take many to feed several people. Next time you’re bored with romaine and need a boost, try this delicious shaved Brussels salad. You won’t regret it!!