Grilla Grills Brussels Sprout Slaw
- 1lbs. Brussel Sprouts (Blanched & Finely Shredded)
- 1 Small Red Onion
- 1 Apple (Cored & Finely Sliced)
- 2 Tsp. Celery Seed
- 1/8 Cup Apple Cider Vinegar
- 1 Tbsp. Mustard
- Kosher Salt (To Taste)
- Ground Black Pepper (To Taste)
- Lemon Zest (To Taste)
- 1\8 C. Olive Oil OR 1/4 C. Mayonnaise
This one is pretty simple once you’ve taken the time to measure out your ingredients.
Simply take the ingredients, and combine them in a mixing bowl until they’re well incorporated. You’re not going to want to serve this right off the bat. Let it sit for at least 4-hours in the fridge in order to properly prepare the slaw. You would be better off letting it sit in the fridge overnight for the best flavor.
Expect only the best from this shaved and shredded Brussels sprout salad — it’s one part crunchy, two parts tangy and all parts delicious. Be sure to bookmark this page after everyone goes crazy for this dish!
Perfect for brunches, lunches and especially picnics, this salad stars Brussels sprouts. You’ll love the texture and earthy flavor they bring to this awesome dish that’s a terrific, trustworthy side.
How to Blanch Brussels Sprouts
In our Brussels sprout salad recipe, we ask you to first blanch your Brussels sprouts before shredding them. Although you could skip this step, we feel it’s integral to the overall finish of the salad. If you opt not to blanch your Brussels sprouts, they may be just a tad too firm for some eaters’ liking.
Blanching doesn’t take much effort and can be done very quickly. All you need is a large pot or saucepan to begin. Fill the pot or saucepan with enough water to fully cover your pound of Brussels sprouts. Then, add about a tablespoon of sea salt or kosher salt to the water.
Put the saucepan or pot on the stove and turn the temperature to high. Let your water come to a rolling boil and then scale back the temperature so the water just simmers. Put your whole Brussels sprouts in the water and let them cook for about three or four minutes.
Remove your blanched sprouts with a slotted spoon. Put them immediately into a waiting bowl filled with ice and water. As soon as they hit the ice, they will stop cooking. The sprouts should be bright green on the outside and look picture-perfect.
Once your sprouts have cooled off, you can shred, shave or even quarter them for this recipe. If you’re going to make any substitutes or blanch other cruciferous veggies to include in the salad, like broccoli, be sure to blanch and cool them in separate batches. This keeps the flavors from mingling too soon.
Ways to Get Creative With Our Brussels Sprout Slaw
Looking for innovative ways to add more personality to this Brussels sprout slaw? Try these tips:
- Add a tablespoon of fresh minced garlic.
- Include herbs fresh from your garden, such as thyme or chives.
- Cube some smoked meats and toss them in.
- Swap peaches or pears for the apple.
Remember that this dish can be changed to a vegan option by using a vegan mayo or olive oil.