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shredded brussels sprouts “coleslaw”

March 10, 2013

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about a month ago i went to arizona with tomas for a weekend when he had to go down to work… i was trying to escape cloudy seattle and get a healthy dose of vitamin D, but alas, it ended up being cloudy and rainy for the most part in arizona that weekend :(  we still had an awesome time in scottsdale eating at many fabulous restaurants and taking a beautiful hike on the one sunny morning.

 

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one of the restaurants we went to the first night had several gluten free options… one of which was fried chicken and waffles.  OH. MY. GAWD!  this dish was nothing short of amazing – much to his dismay, i wouldn’t let tomas touch it!  i ended up trying to recreate the fried chicken last night for a few friends (post to come next week), and for one of the sides i decided to make an unconventional ‘coleslaw’ salad from shredded brussels sprouts!

 

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the flavor of the this dish was so yummy, and the texture of the sprouts after sitting in a vinaigrette for a few hours was perfect – not too chewy, not to slimy!  the dried cranberries and red onion lent a beautiful, rich color to the dish and the vinaigrette was subtle and light!  this dish could honestly be made anytime of the year in my opinion, and you could mix up the nuts/fruit in the dish to make it more seasonal!  all-in-all, it was a perfect accompaniment to some pretty tasty and crispy gluten free fried chicken!

 

3 cups shredded brussels sprouts (simply slice them thinly like you would a mushroom)

1/2 cup dried cranberries

1/4 cup salted (shelled) sunflower seeds

1/4 large red onion, diced

salt and pepper

vinaigrette:

1/4 cup olive oil

1/4 cup fresh lemon juice

1 T honey

1 T red wine vinegar

1 t ground coriander

 

whisk the vinaigrette ingredients together until fully emulsified.  season with salt and pepper.

to serve, toss the salad ingredients together, then toss the salad in the vinaigrette.  season with salt and pepper.  allow the dish to sit in the fridge for at least 30min in a plastic or glass container (don’t use metal – the acid in the vinaigrette combined with the metal will create an unwanted flavor in the dish)  before serving so the vinaigrette has a little time to break down the brussels sprouts a bit.

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4 Comments leave one →
  1. Diane White permalink
    March 10, 2013 8:57 pm

    Sounds delish! I will try this week.

  2. March 12, 2013 5:43 am

    this sounds divine, I love Brussels sprouts, and pretty much all the other ingredients here too!

    • March 12, 2013 11:16 am

      Thanks!! It definitely hits the spot! I had it warm with some cilantro-cumin rice and shrimp for lunch today, it rocked!!

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  1. gluten free crispy fried chicken | three blondes and a tomas

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