Maple Brussels Sprout Slaw
Who needs a healthy dose of veggies after that long weekend chocopalooza? (I do.) Something crunchy and cruciferous, to give my jaw a workout. Something to provide a nutritional ballast against all that ham, all those cinnamon buns, and so many handfuls of eggies. And so it was good timing that a few food blogging friends had organized a virtual cookbook launch for our mutual pal Mairlyn, who recently launched a cookbook of Canadiana, Homegrown.
Mairlyn is a professional home economist, food writer, TV personality and Second City alum (yes, she’s funny), and the author of several cookbooks with a focus on healthy eating. In her latest, she celebrates Canadian cuisine from Saskatchewan-farmed lentils to Nova Scotia scallops to Saskatoon bread pudding from the prairies, with over 175 recipes gathered from members and students of the Ontario Home Economics Association. Flipping through, the maple Brussels sprout slaw – contributed by Amy Whitson, PHEc – nearly jumped off the page and begged me to make it. I left out the horseradish, not being a fan, and when I found my radishes were a bit spongy, I swapped some tart apples for a similar (yet less peppery) crunch. I also added some pumpkin seeds, just because.
Here’s a taste of some of the other dishes in Homegrown:
Mardi over at Eat.Live.Travel.Write. made Spicy Red Lentil Soup
Jan from Family Bites made Maple Apple Cheese Spread
Renee from Sweet Sugarbean made a Kale Salad with Roasted Garlic Dressing
Amy from Family Feedbag made Quebec-Style Pea Soup
Charmian from the Messy Baker made Zucchini and Carrot Breakfast Muffins
Maple Brussels Sprout Slaw
AuthorJulie
In a small bowl, measuring cup or jar, whisk or shake together the dressing ingredients.
Thinly grate the Brussels sprouts either with a knife, the grating attachment of a food processor or sharp box grater - this is easiest if you leave the stem intact to hold, then toss it when you get to the base. Thinly slice and/or grate the radishes and carrot as well. Transfer to the bowl, add the onions and cranberries, drizzle with the dressing and toss to coat.
Serves 4-6.
Ingredients
Directions
In a small bowl, measuring cup or jar, whisk or shake together the dressing ingredients.
Thinly grate the Brussels sprouts either with a knife, the grating attachment of a food processor or sharp box grater - this is easiest if you leave the stem intact to hold, then toss it when you get to the base. Thinly slice and/or grate the radishes and carrot as well. Transfer to the bowl, add the onions and cranberries, drizzle with the dressing and toss to coat.
Serves 4-6.
My mom loves radishes. I’m always looking for alternative salads to bring over for communal family dinners. I’ll give this one a try next time.
With my diet of late consisting largely of butter and sugar, this salad looks like a great way to eat something green and delicious! Your site looks great, by the way. Now I’m dying to re-do mine!
But it doesn’t count when it’s for work, right? 😉
This IS really good , isn’t it? Totally negates all the chocolate from the weekend….. right?
Oh, I had this salad at one of the luncheons I was at to celebrate Mairlyn’s book. It was fab!
I just bought sprouts because I’m addicted to your charred version — to the point of having them at least once/week and sometimes more. But maybe I’ll convert them to this instead. Thanks for an alternative!
Mmmm.. love charred, roasted sprouts! But yes, this is a great alternative!
Julie, you got me eating Brussels Sprout salads and this one sounds really good! Should we consider using this book for a Bite Club event?
Sorr, forgot to sign my comment.
Delish! Made and devoured with just enough for my lunch bag for tomorrow. (That was me, two comments ago being accidentally anonymous.)
Made this the other night and making it again today it was so good. Must admit I used my cut resistant glove while grating the brussels sprouts – who knew a box grater could be so sharp!
Are there pumpkin seeds in the recipe? The picture looks like there are but they aren’t in the ingredients list. Thanks!