It’s no secret I have a love affair with the Brussels Sprout. I’ve made Maple Glazed With Prosciutto, Oven Braised, a Hot Bacon Slaw I had posted over at Food Renegade, and most recently a cold Brussels Sprout slaw, traditionally made.
This time I wanted to make a summer recipe but wanted something different, so I picked up some organic radishes. I thought that the spice of the radish would pair perfectly with the earthy undertones of the Brussels sprouts. Then I wanted to offset that with some sweetness and crispness so I added diced gala apples. I threw in some dried cranberries, sliced almonds, and this slaw was totally different and totally awesome and perfect for summer.
I used a food processor to shred the Brussels sprout, radishes and carrots. You could do it manually but it may take you three million years. I also highly recommend you make this slaw the night before you want to eat it. Just like with most slaw, sitting overnight in the fridge allows the cabbages to soften and the flavors to meld. This recipe makes a very large batch, perfect for a barbecue or if you’re like us and are grilling every day, it’s a great daily side for dinner or lunch.
Recipe: Sweet Radish and Brussels Sprout Slaw
- 4 c. Brussels sprouts, shredded
- 2 1/2 c. radishes, shredded
- 1 c. carrots, shredded
- 1 1/2 c. crisp apple, peeled and diced
- 2/3 c. dried cranberries
- 1/2 c. sliced almonds
- 1 c. mayo
- 1/3 c. whole milk
- 3 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1 1/2 tsp. salt
- Wash, trim, and shred the Brussels sprouts, radishes, and carrots and place in large bowl.
- Add diced apples, dried cranberries, and almonds.
- In smaller bowl, mix mayo, milk, vinegar, honey, and salt.
- Stir wet ingredients into dry thoroughly.
- For best results, refrigerate at least 4-6 hours, preferably overnight.
Preparation time: 15 minute(s)
Diet (other): Gluten free