Oh My Potluck!

Good recipes to share with friends.

Painting With A Different Brussel Sprout (Vegan Salad)

brussel sproutersThis seems like a great new autumn salad recipe alternative. Rather than bringing the typical potato or bean salad, why not whip up something that no one is expecting or bringing? We’re talking about a shredded brussel sprout salad. Brussel sprouts take some time to cook, but if you’re in a pinch, here is a method that’s quicker than any other way I know. Use a food processor to make it even quicker. DSC_0008 One summery song I’m really liking is “Animal” by Bad Cop. They’re from Nashville and their music just feels absolutely sun-drenched and lovely. Check out this song from deep in their catalog: I’ve always had a love for brussel sprouts. From the time I was a child I thought they were like mini lettuces. I’d peel each leaf off until I couldn’t go any further. My family would always steam them so they were nice and mushy. Sometimes we’d have them with cheese sauce, like velveeta or something. DSC_0014 For the same reason, I find baby corn really interesting, but not baby carrots. There’s nothing really “cute” about a baby carrot like there is about the baby leaves of brussel sprouts or miniscule kernels of baby corn. Is there any other baby vegetable I’m missing? How do you feel about baby carrots? DSC_0017

Painting With A Different Brussel Sprout (Vegan Salad)

Good for a small (5-10 person) potluck.

  • 1/4 cup olive oil
  • 1/2 cup walnuts
  • 1 pound (453 grams) brussel sprouts, shredded (you can do this by simply slicing them)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 1/2 cup dried cranberries
  • Salt and pepper, to taste
  1. Heat the olive oil in a skillet. Toast the walnuts in the skillet until just fragrant. Add in the shredded brussel sprouts. Cook until they turn a slightly brighter green, 3 minutes max.
  2. Transfer the walnut and brussel sprout mixture to a medium-sized bowl. Toss in the apple cider vinegar, Dijon mustard, cranberries, salt and pepper until well mixed and everything is coated.
  3. Put into a nice serving bowl and take to the potluck! It tastes great with a grain like couscous or farro.
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This entry was posted on April 26, 2014 by in Autumn, Salad, Side Dish, Vegan, Vegetarian, Winter and tagged , , , , , .

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