I’m not going to do this salad any justice.
I am officially on a book bender, and I just can’t think of anything else but getting back to reading, wrapped up in a blanket, in my pajamas, until my eyes just can’t hold themselves open any longer.
I am loving every minute of it – except having to stop reading because of work and to sleep and to cook and to eat.
Do you do the same thing with books?
I remember being the same way when I was younger. I would find a book I loved or author I couldn’t get enough of, and I would read and read and read until there was nothing left and I had to find a new series or new author.
Do you remember those Goosebumps books?
I read 7 in one day. That’s insane, right?
PS: Please don’t do that. I had the weirdest dreams that night about dolls that came to life and strange creatures in the closets.
Before I get back to my book, I do want to tell you about this salad because it was a triumph in our house.
See, Nick does not like brussel sprouts. I’ve tried them sauteed and roasted (which I love), but he is not a fan.
I know he likes coleslaw, though, and brussel sprouts are just the mini-me to regular cabbage – or close enough, anyway.
Instead of making a mayo-based slaw, I kept this salad lighter and we had it on the side of our tikka masala.
And you know what? He really liked it.
Using the sprouts in any way I would normally use regular cabbage seems to be the key in our house.
Apple and Brussel Sprout Salad
Makes: 4-6 servings
- 1 pound brussel sprouts, cored and thinly sliced
- 1 medium apple, cored and thinly sliced
- 1/2 cup scallions, sliced
- 1/2 cup sunflower seeds
- 1 and 1/2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp sesame oil
- 1 tsp Sriracha or other hot sauce
- 1 tsp salt
- 1/2 tsp pepper
- In a large bowl, toss the sliced brussel sprouts with the sliced apple, scallions, and sunflower seeds.
- Drizzle the olive oil, vinegar, sesame oil, and Sriracha over the salad.
- Stir everything together and season with salt and pepper.
- Let the salad sit for 30 minutes before serving.