Wednesday, 17 December 2014

Brussels Sprouts & Celeriac Slaw

Brussels sprouts make a great bowl of coleslaw, enhanced with crunchy nuts (whatever kind you like; perhaps to match the oil used), the sweetness and tang from the apple butter (and fruit, if used), and a good  hit of mustard. I always love to have a little red cabbage in my coleslaw; it just adds so much to the colour. 

It doesn't hurt to have this put together a little in advance of serving. That gives the flavours time to meld, and the veggies soften slightly. Leftovers keep reasonably well; better if there is not an apple in it. If you think you have more than you will eat in one sitting, and you want the apple in it, perhaps just add apple to half, or pass it separately.

4 to 6 servings
30 minutes prep time


Make the Dressing:
the juice of 1/2 lemon
2 tablespoons walnut OR hazelnut oil
1 tablespoon grainy Dijon mustard
1 tablespoon apple butter
salt and pepper to taste

Whisk or shake together in a small bowl or jar.

Make the Salad:
2 cups finely shredded Brussels sprouts
1 cup grated carrot
1 cup finely sliced red cabbage
1/2 cup chopped nuts
1 small apple AND/OR 1/4 cup raisins (optional)

Wash, trim and finely shred the Brussels sprouts. Peel and grate the carrot (1 medium should do it), and wash, trim and slice the red cabbage. Toss them with the nuts and the salad dressing. You could add a small apple cored and diced, or a handful of raisins, if you wanted to accentuate the sweet notes in the salad.




Last year at this time I made Spaghetti Squash au Gratin

No comments: