Go to the Recipe: Zesty Brussels Sprouts Slaw
Sounds great! What changes would you suggest for serving with beef?
Cauliflower, celery root or fennel puree with a regular cabbage coleslaw https://www.chefsteps.com/activities/creamy-coleslaw (great for BBQ finished steaks especially). Hydrating the raisins for 2 hrs is nice but not absolutely necessary (the 1 hr while your steak cooks will be fine). Regular lettuce salad (ice burg or romaine-something "crunchy" for texture contrast to a rich steak).
i serve a brussels sprouts salad with steak and toasted nuts, usually almonds with a lemony dressing. we love it. I think this one would be delicious with a steak.
NEVER NEVER NEVER NEVER EVER EVER EVER EVER hold the food on a mandolin with your hands
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So true! The trick is to get a mandolin with a guard with spikes long and thin enough to hold the food securely.
I'd say not to cut off the stems of the sprouts. If you are going to use your mandolin, having the stems to hold on to will keep your fingers further from the blade.
I've found my food processor with the slicing blades works wonderfully on Brussel sprouts. The thick slice results in cohesive slices and the thin slice results in shaved Brussel sprouts. It takes longer to trim the stems than slice them.
thanks for putting up simple easy to make recipes. These are the ones i will end up making a lot more. Also can you make a series on indian lentil stews ? daals ? If you can modify them to have veggies and some greens (like daal palak) to make a meal in a pot that would be great!
That is why you get a 'cut glove.' Throw out the crappy guard/holder and slice away.
I'm guessing that should be 6g mustard.
Simple yet marvelous side for pork.
The brussel sprouts felt like they needed different textures and flavors. So I added a small red onion, 1/2 large cucumber, 1 large carrot and a few radishes, along with black pepper and garlic (to taste, my taste is heavy)
Sambar is a one pot meal - lots of veggies, lentils, all in one pot. See also Bissi Bela from the Indian state of Karnataka which is rice, lentils, veggies and spices all in one pot!
Is it really 60g of mustard? Or 6g as suggested in one of the comments?
I've been using a mandolin off and on for right around 10 years. In those 10 years, I've cut myself pretty badly with it, maybe 6 times. Amusingly enough, each of those times is when I was using a guard. Any time I find myself in need of purchasing a new mandolin, the first thing i do with it is toss the guard. I find being careful and paying attention to what you're doing works a lot better to keep your hands intact than a piece of plastic.
@Sunita 60 g. If you only use 6 g, you won't be able to taste it. You're not using mustard seeds, you're using whole grain mustard, the condiment.
No, that's not a typo. 60 g. If you only use 6 g, you won't be able to taste it. You're not using mustard seeds, you're using whole grain mustard, the condiment.
Great brussel slaw minus the caraway seed. It made the slaw unbalanced and too much crunch
Just sliced 2mm off my middle finger. Prob going to get stitches tomorrow. I'll use my oyster glove next time
I really liked this slaw. I have never tasted raw brussel's sprouts and I now think this is the only way to eat them.
I found this recipe to be a bit too wet with these proportions. The flavor was good but too strong and therefore overpowered the taste of the veg. I will be increasing the Brussels next time and keeping the dressing proportions.
Very interesting taste, but FAR TOO SOUR! I don't know what vinegars you have in the US, but I used a standard 5% acidity Swiss apple vinegar and the result was barely edible. Will try again, but with half the vinegar
Another AWESOME recipe!! My wife and kids loved this! I can't believe I got my kids to eat Brussels sprouts!! Keep these quick salads coming guys!
It's a good idea to taste as you go. In the US manufacturers don't list the acidity of vinegars so who knows...
I didn't have caraway seed, so I substituted cumin and Chinese five spice, delicious!
Never had Brussel sprouts before and I gotta tell ya I really loved this recipe. I have to agree with taste as you go, it was a bit too sour for me but still great nonetheless
After I cut the tip of finger off earlier this year (not really, but still, a lot of it) using a mandolin, I finnally broke it back out for this recipe....OMG, best way to shred brussel sprouts. I didn't use the guard, just paid attention, and if I went slow enough, I didn't feel to anxious.
Aha. I thought this was horrible, but I used 60g of mustard seeds rather than 60g of whole grain mustard.
I don’t think people know what 1 gram is! There are almost 29 grams in an ounce, so 6 grams would be 1/5 of an ounce, 60 g would be about 2 ounces.
Easy and delicious, although I recommend tasting as you add the ingredients, particularly the mustard and vinegar, since different brands will have different flavor and acid levels. However, if you are serving this with the ChefSteps pork loin and apple puree recipes, I would go heavier than you think is needed in order to balance out the puree. Otherwise the puree tends to mute the flavors of the salad.
Ug... I did too...
Healthy salad!
Try this salad - Mustard Greens Salad https://mygreencookbook.com/mustard-greens-salad/
Healthy and fresh!)
I ALWAYS wear a cut-resistant glove when using a mandoline. They are much less expensive than even one doctor visit. Also, I find I can cut more of the item by pressing to the mandoline holding it in the palm with a flat hand when it gets down to the nub. Human blood is never a recipe ingredient.
This is delicious! I service it with panko crumbed chicken schnitzel made from chicken breast and either quince vincotto drizzled over the schnitz or beetroot relish on the side. So good.
Also excellent with the pork loin and apple puree. Thanks for this!
This recipe could probably be improved by toasting and grinding the caraway.
a bit too much vinegar for my liking -- going to try it again with half next time
I've made this a half dozen times or so. The first time I went through all of the prep work as described, but every time since I've opted for bags of pre-shredded Brussels sprouts from the grocery store. It's a wee bit better with them fresh, but peeling, washing, chopping, and shredding Brussels sprouts is relatively tedious and time consuming. The bagged version of the dish is lightning fast and easy, and really doesn't lose enough to merit the additional effort in most cases.
I've made this 3 times. super simple and great. I don't like caraway so substituted fennel and Anise seeds. People love it and is done in minutes. I do like the abrasiveness of the apple cider vinegar for this recipe seems to go well with the super crunchiness of the sprouts. Yeah, I almost made the same mistake as the Alan and Kristi below with mustard seed instead of whole seed mustard, but caught it at the last minute the first time I made it.
