I was in Portland Maine last fall and had a surprisingly wonderful salad of raw brussels sprouts. I think they added parmesan or asiago , olive oil and nuts. Can’t be certain. Anyway, that idea of raw brussels sprouts has been rolling around in my head.
This week I was making a cole slaw to go with Lobster and corn bread for dinner with some friends. As I pulled the cabbage out of the veggie drawer I saw half a pound of brussels sprouts. Here’s what I did.
One half of a medium savoy cabbage
about 12 brussels sprouts
1 lb carrots
3/4 cup of mayonnaise
3/4 cup of sour cream
1 medium onion diced
2 tsp to 1 T. dijon mustard
1-2 tsp cumin
Salt and pepper to taste
Using the cuisinart this will take no time at all. Take the cores out of the cabbage and brussels sprouts. Using the 2 mm blade shave the cabbage and brussels sprouts. Remove to a large bowl. Switch to the grating blade and grate the carrots. Remove to the same bowl. Replace the steel knife and add the rest of ingredients. Blend. Pour over the slaw. Season with more s&p or cumin.
You may need more sour cream and mayonnaise if you have a very large cabbage.
Topics: Recipes |