Brussels sprouts are one of those vegetables that has a bad rap, and I won't lie, I get it. If they aren't properly cooked, they can have a bitter, harsh flavor. That's why I like to cook them with bacon, or something equally as delicious.
I've been seeing a lot of shaved brussels sprouts salads lately, and i've been eager to try a recipe out myself. If you're not a brussels sprouts fan, this salad just might win you over. The thinly sliced, raw brussels sprouts have a very mild flavor and a wonderful texture. When paired with my tangy cider vinaigrette, sweetened with chewy craisins, and topped with pecans for a little crunch? It's down right irresistible
With it's bright colors and fall flavors, this is a great addition to the Thanksgiving table, or any Fall meal at that. Next time I make it I might try shredding in a green apple or cabbage - the possibilities are endless!
* 1 lb. brussels sprouts
*1/4 c. craisins
*1/4 c. pecans or walnuts, roughly chopped
*1 (heaping) tsp. whole grain mustard
* 1 tbsp. apple cider vinegar
* 3 tbsp. olive oil
* salt, pepper
*1/4 tsp. sugar
Prepare the dressing by whisking together all ingredients. Set aside.
Use the shredder blade on your food processor to finely shred the brussels sprouts (many grocery stores sell shredded brussels sprouts if you don't have a food processor). Toss the brussels sprouts with craisins, nuts, and half the dressing. Add more dressing as needed to evenly coat everything. Set aside for ten minutes to let the flavors marry and serve.