Whip up this quick slaw during the next brussels sprouts season. Perfect for festive gatherings, this crisp brussels sprout salad made with raisins, radish, onions and fresh herbs is tempting to look at and absolutely delicious.
Brussels sprouts are one of the most misunderstood vegetables. Funnily most adults and children, cringe at the very mention of it. However for me, these are one of my favourite winter vegetables! You just need to treat them right and these little green wonders will pleasantly surprise you.
Pretty to look at, packed with vitamin c and vitamin b, they are a nutrient powerhouse especially during the colder months.
To not loose these benefits, you need to determine how to use them best. So, how about raw shaved brussels sprouts simply in a slaw?
This Brussels sprout slaw with raisins is not only delicious, it is easy to make and should be part of your next get together. A winning addition to your next thanksgiving or Christmas BBQ spread.
Following is the ingredient list for my brussels sprout slaw recipe. Alternatives are given in the comments.
Brussels Sprouts are the heroes of this dish. You have to buy them fresh so, frozen will not work for this recipe. Bright green brussels sprouts is what you are after, they should feel heavy and free of any yellow leaves.
Red Radish I'm a fan of these small but mighty vegetables. They add colour and crispness to the salad. Radish can be replaced with other vegetables that are good for raw preparations like carrots, celery, red cabbage, fennel, kale - They all work well.
Onions I found these great small onions called pickle onions. They are not to sharp hence great to eat raw. Otherwise red onions, shallots or spring onions are great alternatives too.
Dill is the herb I used but this is really up to you. Other options could be parsley, chive, thyme, chervil. Even coriander works well, if you want that tart freshness.
Raisins are more traditional. I like sweetness in a slaw but you can use other ingredients like raw shaved apples, currants, cranberries, oranges, dried apricots...yum!
White vinegar Here I used my favourite chardonnay vinegar. This one is slightly sweet-sour hence great for the salad. But if you can't find one, then any white wine vinegar or even lemon juice will also do. Just bare in my mind that you might have to add sweetness if the slaw is too acidic. Add honey or maple syrup as an example.
Grape seed oil is the oil I used in the salad. You can replace it with avocado oil, canola oil or sunflower oil or a light olive oil.
Dijon mustard to add a nice sharpness. I used dijon but whole grain works well too. Horseradish could be a good replacement or wasabi if you like it extra sharp.
This salad has endless possibilities! Like with any coleslaw everything goes, so feel free to add your favourite ingredients. But first let's show you how to make our Brussels Sprouts Slaw with Raisins Recipe:
HOW TO MAKE BRUSSELS SPROUT SLAW
To make this brussels sprout slaw the same way I did, you need a (Japanese) mandoline. If you don't already have one, I recommend adding this to your must have kitchen tools as it's so useful.
First, wash the sprouts and remove any unhealthy leaves on the outside. Using a Japanese mandoline, shave the entire brussels sprout holding it by the stalk.
Alternatively, you can shred them in a food processor with the slicing blade attachment or use a sharp knife to slice them instead. Once you reach the stalk part, stop shaving! Instead of throwing them away, these parts can be used in a stir fry or stew to avoid any food wastage.
Next, fill a large bowl with cold water (ice water preferably) and place the brussels sprouts shavings inside. This will crisp up the slaw and keep it looking fresh for hours.
Now, shave the onion and radish the same way. Add the onions to the bowl with the brussels sprouts and soak the radish separately. Pick the dill, chop it roughly, and soak in a separate bowl to keep it fresh.
Leave all the vegetables in the water for at least 10 minutes and prepare the dressing meanwhile.
To make the salad dressing, combine the mustard, salt, pepper, vinegar in a bowl and drizzle the oil into it while whisking. Don't worry if the dressing doesn't emulsify as we are basically making a broken vinaigrette.
Put in the raisins and set aside the dressing.
Drain the salad from the cold water and strain well. Add to a bowl and pour the salad dressing. When combined well, mix the sliced radish and chopped dill. Check for seasoning and adjust salt and pepper as required.
The salad is ready to be served in a bowl by itself or as a side dish to your mains!
How long can you keep brussels sprout slaw for?
As any slaw, it is best eaten when it is prepared fresh as the vegetables are still crisp. This brussels sprout slaw however can be stored in the fridge for 3-5 days. Just strain any excess liquid before serving.
Can this salad be made with cooked brussels sprouts?
Yes you can. If you prefer cooked brussels sprouts over raw ones, cook them first by either boiling in salt water, roasting them in the oven or pan-frying them. Once they are cooked, toss them in the dressing and add all the other ingredients. Serve still warm.
What other dressings can be used for brussels sprout slaw?
Brussels sprout slaw can be made with a creamy dressing. Based on a homemade mayonnaise, this garlic lemon aioli will make a good dressing. An asian dressing made with miso, Mexican lime dressing or even a Russian dressing will be nice too.
WHAT TO SERVE WITH BRUSSELS SPROUT SLAW
As mentioned earlier in the post, the brussels sprout slaw can be enjoyed as a salad on its own or served as a side dish. Here are some more ideas of how to use it:
Along side a braised chicken dish with prunes and shallots
With a festive duck a l'orange and a potato gratin.
As a garnish for these braised beef cheeks with shallots jus
As a side with a barbecued beef brisket and roasted baby carrots.
For a vegetarian meal, serve with oven baked sweet potatoes and swiss chard.
Making a brussels sprout salad may sound boring, but as you can see, it can look and taste stunning without much prep involved. Just toss it in your favourite salad dressing with other fresh veggies and herbs and it's the best side dish for any occasion! You will never look at brussels sprouts the same way!
Tried making this hearty salad? Let us know what you served it with in the comments below!
Brussels Sprout Slaw with Raisins
- japanese mandoline
- mixing bowls
for the slaw
- 600 grams brussels sprouts
- 1 small onion (pickling onions) peeled
- 3 red radishes cleaned
- ¼ bunch dill
for the dressing
- 3 tablespoon white vinegar (chardonnay vinegar)
- 1 tablespoon dijon mustard
- 4 tablespoon grapeseed oil
- 2½ tablespoon raisins
- salt and pepper to taste
for the slaw
- Wash the sprouts and remove any unhealthy leaves on the outside. Using a Japanese mandoline, shave the entire brussels sprout holding it by the stalk. Alternatively you can shred them in a food processor with the slicing blade attachment or use a sharp knife instead. Once you come to the stalk, stop shaving. These parts can be used in a stir fry or stew if you don't want to waste them.
- Fill a large bowl with cold water (ice water preferably) and place the brussels sprout shavings inside. This will crisp up the slaw and keep it fresh for hours.
- Shave the onion and radish the same way. Add the onions to the bowl with the brussels sprouts but soak the radish separately. Pick the dill and chop it roughly before soaking as well in a separate bowl. Leave all the vegetables in the water for at least 10 minutes.
for the dressing
- In a bowl, combine the mustard, salt, pepper, vinegar and drizzle the oil into it while whisking. Don't worry if the dressing doesn't emulsify as we are basically making a broken vinaigrette.
- Add the raisins and set aside.
Assembling the salad
- Remove the vegetables from the water and strain well.
- Combine the shaved brussels sprouts and onion in a bowl. Pour the dressing and combine well. Lastly add the strained radish and dill. Check the seasoning and adjust salt and pepper as required.
- Plate in a bowl and serve as a salad on its own or as a side dish.