Coldslaw has never enticed me. Not that it tried that hard, with its mayonnaise dressing and limp cabbage leaves, but it’s the side dish I’ve always steered clear of at bbqs and summer gatherings. This is a great alternative.
I like crisp summer salads with some texture and a refreshingly tart vinaigrette. I don’t normally think brussels sprouts when I think of salads, but they work remarkably well in salads when shredded. Trader Joe’s sells them pre-shredded, but I highly recommend you shred them yourself using a mandolin. Freshly shredded sprouts have a lot more flavor.
This salad would be welcome at a bbq– a nice complement to anything from the grill!
Brussels Sprouts Salad
Serves 4 as a side
Optional Add-ins: parmesan & walnuts // parmesan & pecans // apples & pecorino or gruyere
4-6 cups shredded brussels sprouts
3 Tbl apple cider vinegar
9 Tbl extra-virgin olive oil
2 tsp Dijon mustard
kosher salt and cracked black pepper
Whisk the last 4 ingredients together until emulsified. Toss with the sprouts. Let sit for several minutes before serving.