Raw Brussels Sprout Slaw with Cranberries and Almonds
I really love Brussels sprouts. Steamed, roasted or raw - they're really yummy to me. The only thing about Brussels sprouts, is that little critters and mold love them too. I find myself taking a lot of time cleaning and prepping my fresh (not frozen) Brussels sprouts. I use so much care in prepping them, that I sometimes wonder if restaurants do the same... And I can't imagine that they do. This makes me sad, because as much as I'd like to order them whenever they're on a menu - I usually resist the urge after this thought passes through my mind.
Hopefully I haven't grossed you out too much, and you'll still give these yummy veggies a shot! If it's your first time working with fresh Brussels, and you are a little OCD (like me), here are some tips to be sure they are squeaky clean.
Step 1: Look for any dark brown holes/spots (ones that litter critters may have crawled into). I will usually throw out any Brussels with dark brown holes immediately, before going on to step two...
Step 2: Cut the bottoms of Brussels off (about 1/2 an inch of where the stem grew from). If you see black stuff inside, its possibly mold (or bugs - eek!). If it looks like this, throw it out!
Step 3: If your Brussels are clear after your first slice, then slice in half vertically (just to be sure). Notice a healthy green color throughout the layers of leaves; no spots or black shit inside either... This one is perfect.
Step 4: After you collect a pile of healthy looking Brussels, soak them in a bath of cold salt water - this will kill anything else that you may have possibly missed.
Step 5: Drain salt water, and rinse well.
Now you're ready to cook/create with your perfectly clean Brussels sprouts!
When I eat Brussels raw, I like to shred them thinly and serve with a creamy sauce. For this recipe, I decided to make an avocado creme to soften up the leathery leaves of the Brussels sprouts. It's really a match made in heaven... And people who wouldn't normally consider eating/liking Brussels sprouts, surprisingly love this slaw. You will too :)
Raw Brussels Sprout Slaw with Cranberries, Almonds and Avocado Creme
by Sarah Farsh December 28, 2012
Step 1: Look for any dark brown holes/spots (ones that litter critters may have crawled into). I will usually throw out any Brussels with dark brown holes immediately, before going on to step two...
Step 2: Cut the bottoms of Brussels off (about 1/2 an inch of where the stem grew from). If you see black stuff inside, its possibly mold (or bugs - eek!). If it looks like this, throw it out!
Step 3: If your Brussels are clear after your first slice, then slice in half vertically (just to be sure). Notice a healthy green color throughout the layers of leaves; no spots or black shit inside either... This one is perfect.
Step 4: After you collect a pile of healthy looking Brussels, soak them in a bath of cold salt water - this will kill anything else that you may have possibly missed.
Step 5: Drain salt water, and rinse well.
Now you're ready to cook/create with your perfectly clean Brussels sprouts!
When I eat Brussels raw, I like to shred them thinly and serve with a creamy sauce. For this recipe, I decided to make an avocado creme to soften up the leathery leaves of the Brussels sprouts. It's really a match made in heaven... And people who wouldn't normally consider eating/liking Brussels sprouts, surprisingly love this slaw. You will too :)
Raw Brussels Sprout Slaw with Cranberries, Almonds and Avocado Creme
by Sarah Farsh December 28, 2012
- 5 - 6 cups shredded Brussels sprouts
- 1 avocado
- 4 fresh limes, juiced
- 3 tbsp water
- 1 cup dried cranberries
- 1 cup cilantro, finely chopped
- 1 jalapeno, minced (leave out if you're a baby)
- 2 tsp garlic powder
- salt and pepper to taste
- 1 cup slivered almonds, for garnish
Clean your Brussels sprouts by following steps 1 - 5. Shred your Brussels thinly inside a large salad bowl. You can shred your Brussels by using a VitaMix, food processor, or by hand using a mandolin. Add cranberries, cilantro and jalapeno into salad bowl. Meanwhile, in a high powered blender, blend avocado, lime juice and water together until smooth. Poor avocado creme on top of greens and add in all spices. Mix well and top with slivered almonds. *This slaw tastes even better served up the next day after marinating overnight...
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