Brussels Sprout Apple Slaw is colorful cruciferous nutrition
Brussels Sprout Apple Slaw is colorful cruciferous nutrition. The combination of flavors will entice anyone who is skeptical of the little cabbage-like buds. If you want to boost your Vitamin C and K levels, try this delicious dynamic duo of sulfurous and sweet crunch.
Buds from Belgium
Brussels sprouts are the edible buds of Brassica oleracea, a plant in the Gemmifera group of cabbages. The modified leaves of the plant form the cabbage-like heads that grow in rows along the stalk. Sulforaphane is the culprit behind the cabbagey or pungent mustard flavor that turns many away from the vegetable and others in the same family such as broccoli and mustard greens.
One Brussels sprout – Two Brussels sprouts
When writing about the mighty tiny cabbage buds, should it be singular or plural? According to food historians, the petit choux became popular in Brussels as early as the 13th century. Brussels sprout is the common name for the whole plant. Here is some clarification: a single bud is a Brussels sprout; A bowl of buds is Brussels sprouts; Brussels, the name of a city, always ends with an “s” and is neither singular nor plural.
Sprout Slaw
Brussels sprouts are delicious raw in a slaw. Coleslaw, from the Dutch term koosla, is a shredded raw cabbage salad. Tossing the shredded or thinly cut buds in mustard vinaigrette will enhance the natural sulfurous taste. Sweetness from added ingredients such as apples and raisins balance out the flavor.
Mustard
The mustard plant gives us many edible delights. Like the Brussels sprout, the plant is a Brassica. The seeds, whole or ground into a powder, are a spice. The ground powder mixed with vinegar or other liquid creates the yellow condiment known as prepared mustard. Mustard oil, popular in cuisines from India, comes from pressed seeds. Steamed or stir-fried mustard greens are a delicious side dish.
Serve it up!
Sulfurous and sweet is a delightful treat when it’s a Brussels Sprout Apple Slaw. Serve it with Brined Boneless Pork Loin Chops and Fried Smashed Red Potatoes for a wholesome meal. Pair it with a glass of Quevedo Family Xisto Red 2018 or Miriam Alexandra California Chenin Blanc 2019. Both are wonderful wines from nakedwines.com that I personally enjoy and highly recommend. Bon appétit!
Brussels Sprout Apple Slaw
Equipment
- Large bowl
- knife or mandolin
Ingredients
- 1 lb raw Brussels sprouts
- 1 apple
- 1 cup diced celery
- 1 cup raisins, golden or black
- ½ cup thinly sliced red onion
- ¼ cup slivered almonds optional crunch
- ¼ cup extra virgin olive oil
- ¼ cup white balsamic vinegar Substitution: white wine or apple cider vinegar sweetened with sugar
- 1-2 tbsp Dijon mustard
- salt, to taste
- sugar, honey or agave syrup, to taste use sparingly to sweeten if white balsamic vinegar is not available
Instructions
- Note: After preparation, place the salad into the refrigerator until ready to serve. Allow at least one hour so the ingredients can macerate and soften. The salad will keep for several days.
- Thinly slice the Brussels sprouts.
- Wash the apple if you are keeping the skin. Using a mandolin or knife, cut the apples into thin slices. Cut the slices into large matchstick sized pieces.
- Slice the red onion into thin pieces and chop the longer pieces into half.
- Remove the tough ribs from the celery and dice into small slices.
- Place the Brussels sprouts, apple, onion and celery into a large mixing bowl.
- Add the raisins and slivered almonds.
- To taste, add the salt, sugar, mustard, extra virgin olive oil and vinegar.
- Toss and thoroughly coat the salad ingredients.
- Chill for at least one hour before serving.
Notes
For more information on great kitchen gadgets that I like, go to the Products Endorsement section of my blog www.mollyskitchen.net