My husband doesn’t eat any food that are too ‘chewy’, which typically includes kale, cole slaw, and Brussels sprouts. However, he recently said he did like Brussels sprouts salad. So I wanted to make salad that’s easy to do here at home.
First lesson I learned: Shaving Brussels sprouts is not that easy (so feel free to buy a bag pre chopped.) I tried the food processor slicer (didn’t really work), then food processor chopper (made it chunky). I tried the mandolin, which worked well, but time consuming. It also was best to slide it top to bottom instead of left to right. In the end, it was delicious, but wanted you to know the options on how to create the Brussels sprouts part of this salad.
After that debacle, the rest was a piece of cake! lol. Especially with only 3 basic steps!
- 1 tbsp cider vinegar
- 1 tbsp Whole Grain mustard
- 2 tsp honey
- 1 small garlic clove, minced
- 2 tbsp olive oil
- 1 lb Brussels sprouts, halved and thinly sliced
- 1/3 cup dried cherries (or cranberries), chopped
Whisk together vinegar, Dijon mustard, honey, and garlic. Gradually whisk in oil until blended.
Place shaved Brussels sprouts and cherries in a large bowl; toss with dressing.
Refrigerate, covered, at least 1 hour. Serve cool.