I’d like to introduce you to the only way I can serve brussel sprouts in our house: raw, thinly sliced, in salad form, with a rockin’ dressing.
I won’t tell you how Nick describes cooked sprouts, but I’ll just say, it’s not appetizing and reallllly makes you want to never eat them again.
But I love them! So the only way I can make them that both of us will eat is to slice them super thin, toss them with a sweet/savory/tangy dressing, and add in fun things like pecans and golden raisins.
Can we talk about golden raisins for a minute? I never bought these very much, but after receiving some to use from my California Raisin pals, Nick and I can’t get enough.
Our new favorite salad is a big bowl of lettuce topped with golden raisins, walnuts, feta, and a maple dressing. Ohmygoodness, it is so good.
Since we’re both in love that salad right now, I knew I could use some of those same flavors in this slaw and Nick would love it just as much. And I was right! Sometimes, I even impress myself.
I didn’t grow up being a huge cole slaw fan, and I’m still not going to grab a big spoonful of a mayo-soaked one. Yuck. I don’t mind a mayo-dressed slaw, but I don’t want one that just has a pool of liquid at the bottom. Soggy slaw is no good.
I love making a vinegar or oil-based dressing for slaws, instead. It still softens the cabbage/brussels and soaks into everything without completely coating it like mayo.
Plus, with a dish like this, you don’t have to worry about putting it back in the fridge after an hour. Perfect for picnics or holiday dinners or just for yourself.
Brussel Sprout, Raisin, and Pecan Slaw with Maple Dijon Dressing
Makes: 8-10 servings
- 1 pound brussel sprouts
- 1/2 medium red cabbage
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/2 cup green onions
- 1/3 cup olive oil
- 1/4 cup maple syrup
- 1 Tbsp dijon mustard
- 1 tsp salt
- 1/2 tsp pepper
- Remove the root ends of the brussel sprouts, cut them in half, and slice out the core. Thinly slice the brussel sprouts and drop them into a large bowl.
- Cut out the core of the red cabbage and thinly slice it, adding it to the brussel sprouts.
- Toss in the golden raisins, pecans, and green onions.
- In a small bowl, mix the olive oil, maple syrup, dijon mustard, salt, and pepper together. Pour the dressing over the salad and toss everything together.
- Let the salad sit for at least 30 minutes before serving.