A week ago or so, Mike decided to do some basic barbecue chicken wings with "barbecue grill fries." He, of course, would be perfectly happy with that and a beer, but I felt duty-bound to come up with something that had some kind of nutritional value. At the same time, I wanted something that would fit the All-American barbecue theme he had going. It didn't take me long to arrive at coleslaw as an appropriate side dish -- but I lacked the necessary cabbage. And that's when I remembered that we had (and still have) a bag of brussels sprouts purchased at Sam's club (and therefore more than we could possibly eat before they go bad -- what WAS I thinking?) recently. Brussels sprouts are just little cabbages, after all, so why not a brussels sprouts slaw?
A search of the Internet turned up half-a dozen different recipes, both cold and hot/warm. I selected a basic recipe and modified it with bits from other recipes, put it together in no time, left it to marinate in the refrigerator, and surprised Mike with it when he announced that dinner was served. I felt pretty confident that he wouldn't hate it because, strangely enough, he quite likes cabbage. We finished it off, and like it so much that I made it again yesterday to have with some Trader Joe's fish and chips.
So, what's the recipe? Simple enough. For the two of us, I thinly sliced a dozen brussels sprouts. Then I added a thinly sliced shallot, but onion or scallions would probably work; just something in the allium family, although garlic might be a bit too strong. In the bottom of the mixing bowl (I used a Pyrex storage bowl that has a lid -- no reason to wash more dishes than necessary), I whisked together the juice of half a lemon, a tablespoon or so of olive oil, and about half a teaspoon of Dijon mustard (essential!), then added some salt and pepper. I added the sliced sprouts and shallot to the dressing, along with a tablespoon or so of dried cranberries (or raisins) and a handful of broken walnuts (or maybe almonds or pine nuts or even pecans). Toss well, then add some grated Parmesan or Romano cheese and toss again. Taste and correct seasoning. Let marinate in refrigerator for an hour or so.
Amazingly good. Really. Quick. Easy. Tasty Healthy.
