DESCRIPTION
Ask anyone - I was not a fan of baked brussel sprouts growing up. In third grade I even channeled my hatred into a class poetry exercise. My family never let me live it down... As it turns out, I prefer them raw!
Thinly sliced sprouts are delicious in salad and coleslaw. All those leafy ridges absorb flavor while keeping their crunch. They're arguably better the next day. These are leftovers you won't want to chuck.
This 'slaw was inspired by a Brussel salad from Mike G. of Pro Home Cooks. It pairs perfectly with my pulled pork or sweet potato & black bean burgers. Just substitute the mayo to make it vegan!
INGREDIENTS
1 cup thin sliced raw Brussel Sprouts
1 TBSP diced Red Onion
1 or 2 nodes of Garlic
1 TSP Red Wine Vinegar
1 TSP Apple Cider Vinegar
2 TBSP Mayo
1 TSP White Sugar
½ TSP Black Pepper
½ TSP Salt
Optional: dash of Cayenne Pepper for some kick.
DIRECTIONS
- Wash your brussels and slice, the thinner the better. Dice onion and garlic. Add to a small mixing bowl.
- Measure out the remaining ingredients and add to vegetables. Stir until evenly mixed.
- Add to your meal or enjoy on its own as a delicious side.
