Yeah - a way to enjoy the healthy cruciferous vegetable Brussels Sprouts!
I used a mandoline to slice the sprouts - only slicing until you get to the more solid stalk part, then discarded the real white piece.
Here's the recipe, which I adapted from one at Feasting at home:
2 cups brussels sprouts (approx 1/2 lb)
1/2 cup roasted hazelnuts
1/2 cup pitted dates, chopped (approx 5 dates)
1/8 cup finely diced red onion
1/8 cup apple cider vinegar
1 tablespoon coconut nectar or liquid sweetener
1/2 tablespoon walnut butter
Zest of one orange
- Finely slice the brussels, beginning at the top of each one and working down to the end, discarding the hard ends. You can do this by hand or carefully with a mandolin! Place in a bowl.
- Slice the pitted dates and add to the brussels
- If not roasted, roast the hazelnuts in a dry pan for a few minutes. Rub off the skins by placing the nuts in a tea towel and rubbing them together. Place the roasted nuts in a ziploc bag and crush lightly with a rolling pin or back of a spoon. Add to the brussels, along with the chopped onion and half the zest.
- In a separate small bowl, whisk the vinegar, coconut nectar and walnut butter and pour over the slaw. Mix well.
- Serve in a bowl/plate, garnished with the remaining zest.
The zest of the orange seems to bring all the flavors together in harmony. I first tried it without, but it is far better with it.
It lasts a couple of days in the fridge - if you can stop eating it!
Let me know if you give it a try. And yes, the correct term is Brussels Sprout - the S goes on the Brussels. They may have originated in Brussels, Belgium, but it is not certain.
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