The only ready-made salad you’ll need this holiday season

The only ready-made salad you’ll need this holiday season

My husband is somewhat obsessed with green vegetables. Whenever I would make recipes at home, even if he liked what I was making, if it was salty and didn’t have anything green in it, he would say, “It would be better with cabbage.” He loves green vegetables so much that he chops up vegetables to put in his morning oatmeal.

So, needless to say, it’s not dinner time in our house if there’s nothing green on our plates. And if, for some reason, I don’t make green beans, Brussels sprouts, stir-fried dark leafy greens, or a salad for dinner, he’ll silently walk to the refrigerator, grab a leaf or two of cabbage, and chop it up finely. And sprinkle it on his dinner plate.

It’s no different when it comes to special occasion meals. Whether it’s steamed green beans with rosemary-garlic dressing and sautéed shallots (I’ve made them the past two Thanksgivings at my daughter’s request) or massaged coleslaw (I’ve been known to bring this salad everywhere!) there will be a green vegetable or two on your plate. Our holiday table.

But one of my favorite recipes to make for holiday meals is Lemony Brussels Sprout Slaw. I made these on a whim last Christmas. I was preparing another family favorite, balsamic short ribs and slow-cooked potatoes, and I wanted something raw, crunchy, and lemony to balance out the other rich flavors of the meal. I tasted and loved the Brussels sprouts slaw when we were testing it at Eating well He tested the kitchen and knew it met all the requirements.

The recipe comes together in a snap and is basically made in a food processor (if you don’t have one, read on, I have a tip). First, you can use a slicing blade to thinly slice the Brussels sprouts. (You can also buy pre-sliced ​​Brussels from many produce departments or use your knife to cut them into thin slices.)

Then pour it into a bowl and add the nuts, dried fruit, and herbs (I like pecans and dried cranberries). Next, replace the slicing blade with a slicing blade and make the sauce using the lemon slices (don’t forget to remove the seeds!), honey, Dijon, oil, garlic, salt and pepper. If you don’t have a food processor but do have a blender, you can make the sauce with it. Or finely chop the lemon, grate the garlic, then whisk the sauce together. Pour it over the Brussels sprouts and toss them together.

Just as I expected, it went great with our rich meal. The lemon sauce was a bright foil to the rich gravy on the short ribs, and the salad added a crunch to the tender meat and mashed potatoes. We devoured everything.

Two days later, I was searching in the refrigerator for ingredients to make a salad to go with the meal we were eating. Salad vegetables seemed sad, forgotten in the hectic days leading up to Christmas. But I still have Brussels sprouts (great for Costco-sized bags of produce!). So I did it again. Nobody complained.

The great thing about this slaw is that you can go ahead. For best results, keep the coleslaw and dressing separate until you’re ready to serve, then mix them together. But honestly, I like to let the cabbage soak in the sauce, which makes the Brussels sprouts soften a little. I usually add a little lemon juice, salt, and olive oil before serving. You can also customize it to your liking. Any citrus would be delicious instead of lemon. Swap it with different fruits and nuts; Even sunflower seeds or pepitas will shake. I also sprinkled crumbled blue cheese over the top. However you prepare it, just know that it will be delicious.

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