Since the fall, I have been in LOVE LOVE LOVE with brussels sprouts. I was like the masses and was intimidated by the vegetable. You have the horrid 60’s or 70’s image of the mushy bitter smelly vegetable. For some reason, my conception of brussels sprouts before were based on reruns of Leave it to Beaver (which I’d watch with my mom when I was younger).
But within the last 2-3 years, it’s been a bit of a trendy vegetable, much like kale. So last fall, when they were selling some at Trader Joe’s, I put it in my basket to try it out. Of course, I cooked it the way I do most vegetables that I’m trying out for the first time, simply roasting them with olive oil, salt and pepper. AMAZING! Why hadn’t I tried this before (Oh yeah! Brussels sprouts are pretty foreign to asians, so my mom didn’t add them to our dinners growing up.)? I even got my mom and sister hooked. Even my sister’s boyfriend gave them a whirl when I made them for Thanksgiving. He was quite pleased with the results. He never had brussels sprouts before because his mom hated them as a child. Next I tried adding balsamic vinegar or mustard vinaigrette or parmesan cheese (but cheese makes everything butter so that was a no brainer). Still delicious. I made them into chips, similar to Kale chips. I roasted them as well as fried them. Such a tasty snack. Then I thought about trying it raw. A couple of bloggers were sharing their recipes for shaved brussels sprout salad, so I figured I’d try it. It was DELICIOUS. It’s almost like a slaw and this southern girl LOVES her slaw.
For this recipe, I added avocado for creaminess and mustard and vinegar for tang. I also added quinoa for some protein (plus I had some that I needed to use up). I wish I had a bowl right now to gobble up. Minus the shaving or thinly cutting of the brussels sprouts, this recipe is SO easy to make!
Note: I don’t give exact measurements for this recipe, as I made the salad for one. Plus I make my dressings more on the low fat side (more vinegar than oil) than others. But as a general rule of thumb when making vinaigrettes, its 3 parts oil to 1 part vinegar. The mustard is for creaminess, extra tang, and to help emulsify the dressing. TheKtchn has a great guide on how to make your own vinaigrette at home. I’m a huge fan of making your own dressing because 1) you have the ingredients at home 2) it’s much much much healthier (can’t stress this enough) for you because you know exactly the quality of the ingredients and fat content of what you’re putting into your food.
SHAVED BRUSSELS SPROUTS SALAD
Brussels sprouts, shaved or thinly sliced
Salt and Pepper, for seasoning
In a food processor or bowl, take your avocado, mustard, vinegar and olive oil and mix the ingredients together. If you don’t have a food processor and are using a bowl, you’ll want to mash the avocado to smooth creamy consistency before adding the other ingredients. When it is a smooth texture, add a small amount of sugar to balance out the tang of the vinegar and mustard. Then season with salt and pepper to your liking. If needed, add more of an ingredient to your liking.
In a bowl, place the brussels sprouts, cranberries, almonds, and quinoa. If you’d like more avocado, cube some up and add it to the mixture at this time (p.s. I’m so excited for avocado season!!! So happy Eva loves it as much as me!). Then add the dressing and gently toss to combine all the ingredients together.
What vegetables have you tried and loved as an adult, but received a bad rap or didn’t like it as a child? I love trying new vegetables and fruits, especially since the farmers market is opening soon. Comment below about what non-typical vegetables or fruits you’re a fan of, how you prepare it, etc. I’d love to try it!