Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

btbyrd

btbyrd

I also do a slaw-like thing based on shredded brussels sprouts. The easiest way to get going with that is to buy pre-shredded ones from Trader Joe's (or wherever) and pick through the bag to remove the larger chunks. Then cut everything else up into matchsticks (a task made easier with a mandoline). This was sprouts, granny smith apple, and watermelon radish, tossed with shaved parm and a pomegranate garnish. The dressing was TJ's dijon mustard, raw honey, apple cider vinegar, and a tablespoon or two of mayo.

 

59f349d566ef5_FullSizeRender(41).thumb.jpg.967f5eb7a3f45f56d65a5d677897b402.jpg

 

The only issue is that you have to toss it a la minute, or it'll sog-out on you. But when it's fresh, it's crunchy and bright and delicious.

btbyrd

btbyrd

I also do a slaw-like thing based on shredded brussels sprouts. The easiest way to get going with that is to buy pre-shredded ones from Trader Joe's (or wherever) and pick through the bag to remove the larger chunks. Then cut everything else up into matchsticks (a task made easier with a mandoline). This was sprouts, granny smith apple, and watermelon radish, tossed with shaved parm and a pomegranate garnish. The dressing was TJ's dijon mustard, raw honey, apple cider vinegar, and a tablespoon or two of mayo.

 

 

 

×
×
  • Create New...