I may never eat cooked Brussels sprouts again! Which isn’t really saying much, since I rarely eat cooked Brussels sprouts to begin with. The point is, I absolutely loved this salad, and kept wondering why I’d never though of using Brussels sprouts in a slaw-like salad before. They are, after all, a lot like tiny cabbages.
I served this salad for Thanksgiving dinner and I’m planning to serve it again at Christmas. I think the festive colors will make for a beautiful presentation on my holiday table. And I love a side dish that isn’t going to take up oven space. Who knew Brussels sprouts could be so exciting?
- Zest and juice of one lemon
- Juice of one orange
- 1 large shallot, finely chopped
- 1 clove garlic, minced
- ½ cup olive oil
- 2 teaspoons sugar
- Salt and pepper, to taste
- 2 dozen Brussels sprouts
- 6 slices bacon, cooked and crumbled
- 1/2 cup toasted almonds, coarsely chopped
- 1 cup dried cranberries
- In a medium bowl, combine lemon juice and zest, orange juice, shallot, and garlic.
- Pour the oil into the bowl in a steady stream, whisking constantly. Continue whisking until mixture is more creamy than transparent.
- Stir in sugar then season with salt and pepper. Refrigerate until ready to use.
- Using a food processor or mandolin, thinly slice the Brussels sprouts (not including the stems) to make a shredded/slaw texture.
- When ready to serve, toss the Brussels sprouts with the dressing.
- Stir in the bacon, almonds and dried cranberries.