5 (loose) cups of shredded Brussels sprouts
4 oz finely crumbled Gorgonzola
1 small onion, halved and thinly sliced
1/3 cup sweetened dried cranberries
for the dressing:
1 1/2 teaspoons mustard powder
1/4 cup unfiltered apple cider vinegar
1/4 cup mayonnaise
freshly ground black pepper
In a small bowl, whisk together the dressing ingredients. Set aside. In a large bowl, toss together the Brussels sprouts, Gorgonzola, onion and cranberries. Drizzle with dressing. Toss to evenly distribute. Serve immediately or refrigerate 1 hour.
I’ve always wanted to make something with shredded Brussels sprouts but I don’t have the knife skills for it (or the patience)so imagine my excitement when I went to a local grocery and right next to the whole sprouts were some sprouts that had already been shredded by a gifted store clerk. Score! I was going to saute them but then I wondered how they’d be raw. I have been known to sneak a bite of chopped Brussels sprouts before cooking but I’d never had them in a salad or anything like that. I figured it was worth a shot and I’m glad I tried it. It was delicious! One of those dishes that looks okay on paper (or on a screen) but is truly a delight to eat. All of the ingredients were both complementary and distinct at the same time. Almost like a wintery cole slaw. The perfect, crisp alternative to cooked Brussels sprouts.