This is one of the top two ways to eat the infamously pungent little cabbage. I was a bit mind-blown when I discovered you could eat Brussels sprouts raw, but once I did, this slaw was born. The trick is in shredding the sprouts really thinly to ensure the best, balanced forkful of salad every time you dig in for more. If you’re looking for a cooked version of the other best way to enjoy sprouts, try this Warm Brussels Salad.
There is a lot going on in this salad, but every component is texturally, visually, and flavorfully important. The carrots and apples both contribute varying kinds of crunch and sweetness to tame the pungency of the sprouts. The caramelized onions also deliver a unique sweet, yet unctuous taste and add a softer mouthfeel of texture. While they may seem like mere toppings, the briney, creamy crumbled feta and nutty crunch of almonds are equally vital to the overall composition and downright enjoyability of the entire salad. Bringing it all together, is the slightly sweet, creamy dijon dressing that compliments and brightens all the individual flavors as they harmonize into one tasty bite.
Feature this unique salad at homey barbecues or cozy Thanksgivings, alongside hot dogs and hamburgers or turkey, ham, and roast beef. It’s so versatile and tasty, it can complement nearly anything. Give this slaw a try and you’ll have a newfound appreciation–love even–for the mighty Brussel sprout. 🥳
