Somehow, I ended up married to a man who names brussels sprouts and broccoli as his two favorite vegetables. I mean, I like them both as well, but two favorite? Really? I would bet that a good portion of Americans would name those as their two least favorite!
Oh well, I’m pretty sure I should count myself lucky to have a life partner who likes (and will eat) just about any vegetable I throw at him. Fruit, on the other hand, not so much. There was a persimmon incident the other night that didn’t go over all that well. But back to brussels – I love coming up with new ways to prepare them to keep things interesting!
I love an interesting coleslaw as a side dish, especially for Thanksgiving or any other large meal. Something light, green and fresh breaks up all the heavy food on the plate. This brussels sprout slaw is a mix of just a few ingredients – brussels sprouts, dried cranberries, walnuts and green onions – tossed with a bright orange and yogurt dressing. I chose Greek yogurt made with milk produced by members of the United Dairy Industry of Michigan, for a healthful and tangy alternative to mayo or sour cream.
Notes on the brussels sprouts: Instead of washing them, I find the best way to clean them is by chopping off a little bit of the stem end, and then cutting the rest of the sprout in half lengthwise. The outer layer of leaves, which tend to be the only ones that contain dirt or grit (if any at all), should fall away (discard them), leaving you with the rest of the clean sprout. I used the shredding attachment of my food processor to shred the halved sprouts for this dish. If you don’t have a food processor with that attachment, you could try shredding them on a box grater (not recommended, too dangerous!) or simply slicing them very thinly with a knife.
- Juice and zest of 1/2 orange
- 1 cup Greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 green onions, thinly sliced
- 1-1/2 pounds brussels sprouts, shredded
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- In large bowl, whisk together orange juice and zest, yogurt and salt and pepper. Add onions, brussels sprouts, walnuts and cranberries; toss until well combined. Let stand 15 minutes before serving. Slaw can be covered and refrigerated up to 2 days.
Disclosure: This post is part of an ongoing relationship I have with The United Dairy Industry of Michigan for recipe development. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.