Table 36 Cigars Chef's Table Sprout SlawSo, a while ago my wife came home from the store with a bag of shredded brussels sprouts and I’m like, “Uhh, you don’t even like brussels sprouts.”  And she’s like, “Well, they were on sale.  You can do something with them, right?”

We’re well on our way into BBQ/grilling season (more on that to come), and this slaw has become a staple side at all of our outdoor events.  There’s a great balance of tart and sweet between the apple and carrot, and the sprouts themselves are much heartier than the typical cabbage.

Brussels Sprouts Slaw

1 lb. Brussels Sprouts, shredded

6 oz. Carrots, shredded

4 oz. Granny Smith Apple, thinly sliced

1 oz. Green Onions, thinly sliced

1/2 cup Mayonnaise

1 Tsp. Sugar

1 Tblsp. Red Wine Vinegar

1 Tblsp. Dijon Mustard

Salt and Pepper to taste

2 Tblsp. Sunflower Seeds, toasted (optional)

To make the dressing, whisk together mayonnaise, mustard, sugar, and vinegar.  Season with salt and pepper (I prefer to go heavy on the black pepper).  Lightly toss sprouts, carrots, apple, and green onion in the dressing until completely coated.  Refrigerate for at least an hour.  Garnish with toasted sunflower seeds if desired.














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