|Brussels Sprouts-Mandarin-Carrot Salad/Slaw|
Yesterday, for lunch, I decided to make a Brussels sprouts salad. I had seen a recipe for a Brussels sprouts, red onions, and mandarin salad in a magazine, but it called for Pecorino cheese and olive oil for the dressing, which I don't have. Besides, daughter doesn't like cheese. So, I decided to adapt the recipe.
I cut the Brussels sprouts finely and added a grated carrot, as well as a can of mandarin segments. I added a little of the syrup from the can of mandarins as well as the juice of a fresh lemon, a few drops of sesame oil, a little salt and a little sugar to balance the lemon juice. Gave it a good stir and it made a Brussels sprouts salad/slaw. This is the first time I've eaten Brussels sprouts raw and the first time I made this salad. It tasted a lot like cabbage, to me.
In addition to the salad, I cooked rice, smoked sausages with onions, and a lentil (dhal) curry for our lunch, yesterday. Then, we had the freshly picked peaches for dessert.
I stored the leftover Brussels sprouts slaw in the fridge and took some to the office for my lunch today. It had marinated in the lemon juice dressing overnight and had lost some of that cabbage taste and become mellower. But it was still nice and crunchy. I still have more left, but I can see myself making this slaw again, maybe with some other variations.
Have you had Brussels sprouts made into a salad/slaw like this? Is it something you might try?