We discovered brussel sprouts around Thanksgiving and were completely surprised that this strange, miniature cabbage-like vegetable could taste as good as it does. Until now, our preparation of brussel sprouts has been really boring: mixing the trimmed sprouts with olive oil, salt, and pepper and baking them for 30-40 minutes.
Luckily, Alyssa found a recipe to spice up the way we eat brussel sprouts and I was able to try it. It involves preparing the brussel sprouts raw and making them into a salad. When eaten raw the sprouts taste similar to cabbage so you end up with a cabbage like salad.
1/2 medium red onion, finely sliced
10-12 brussel spouts
1/2 cup of grated parmesan cheese
Juice from 1 lemon
1 teaspoon honey
1 teaspoon mustard
1 tablespoon olive oil
Salt and Pepper, to taste
Soak the slices of red onion in a bowl of cold water for 15-20 minutes, while preparing the salad.
Start by trimming the hard root of the sprout and by peeling off the outer leaves dark green leaves.
Next, thinly slice the sprout and separate the pieces to create a finely chopped slaw.
In a bowl, whisk together lemon juice, honey, mustard, and a pinch of salt and pepper until the dressing solidifies.
Add the drained onions to the brussel sprout slaw and poor the dressing over the salad. Add the parmesan cheese.