Not to brag but this salad was pretty hot on the Thanksgiving potluck circuit. Though that also speaks to the great lengths of procrastination in posting it here. It’s a snacko backo original recipe and infinitely adaptable. The other day I added some shredded radicchio, carrot, and avocado and it was a big pile of rainbow deliciousness. Ruth was telling me that she throws roast chicken in there. The key to the base of this salad is shredding your Brussels. For this task I employ a mandolin. It’s a bit tedious as you have to do it sprout by sprout. Would be better – and faster – if I had a shredding disk for my food processor. But alas, I don’t. The salad feels light, crunchy, healthy and a nice change of pace from all the spinach/kale etc. The dressing is adapted from The Butcher and the Baker dressing, posted elsewhere on snacko.
Other things to mention: Fuck it. I don’t care if there’s snow. I’m officially declaring it cold brew season. I want to reiterate on that – french press is the best method for that.
Shredded Brussel Salad
2 pounds shredded brussel sprouts
1 apple, cut in matchsticks (can douse w. lemon if doing an hour ahead)
freshly shredded pecorino
red onion- thinly sliced. soak in cold water for 20-30 mins (do while prepping the rest, this just takes out a bit of the bite)
¾ cup olive oil
1 ½ tsp grain mustard (if you don’t have grain- can use all dijon)
1 ½ tsp dijon
1 ½ tablespoon soy sauce
5 tablespoon apple cider vinegar (can scale down depending on your taste- i like mine pretty vinegar-y)
optional: can add a bit of honey or minced garlic.
Pile all salad ingredients in a bowl. Put all dressing ingredients in a jar and shake. Mix dressing with salad by eye (you might not need all). Salt and pepper to taste.