We’ve got a couple of unconventional dishes in the Week 22 meal plan for our csa and this is one of them! Brussels sprouts are often referred to as tiny cabbages, so it’s not surprising that they make a great slaw. Paired with tangy lemon and a dash of honey the crispy slaw is a great backdrop to feta and buttery toasted almonds. It’s a light and crunch salad with just a bit of richness. This time of year we tend to gravitate towards roasted roots and stews, so this is a refreshing dish to serve on the side. Start by very thinly slicing the Brussels sprouts.
Remove the stem end, and then continue to slice thinly horizontally. I found that this opened up the sprouts more then placing them on the stem end and slicing horizontally, which is better for slaw.
Toss the leaves in a large bowl with your hands to separate them. Whisk the dressing, toast the almonds, cube the feta, the salad’s just about done! Serve alongside roasted roots and your protein of choice – like roasted chicken or pork roast.
Brussels Sprouts Slaw
1 lb brussels sprouts
4 oz feta cheese, cut into tiny cubes or crumbled
juice from one lemon
2 teaspoons honey
2 tablespoons olive oil
1/2 cup slivered almonds
1/2 tablespoon butter
salt and pepper
Shred the Brussels Sprouts. Remove the stem end and outer leaves, then thinly slice the sprouts horizontally. Place in a large bowl and toss to separate the shreds.
Toast the almonds. Melt the butter in a small saucepan, add the almonds and toast, stirring constantly until they just start to brown. Remove from pan and reserve.
Whisk together the dressing ingredients. Use tongs toss the dressing and the shredded Brussels sprouts together. Season with salt and pepper to taste. Gently fold in the cheese and almonds.
