A version of this recipe is featured on The Fruit Guys website.
Please meet my new favorite way to prepare Brussels sprouts: shredded. What a delightfully easy way to make a very healthy salad, using something other than your standard issue salad greens.
I first came across this method in the Bi-Rite Market's Eat Good Food cookbook. Their version (which I made and wrote about here) includes bacon. Which, in so many ways, makes me so happy. But, I've found that I need to cut back on the pork products (oh wait, I have a rack of pork ribs in the oven right now....). Therefore, I've created a new recipe using the shredded Brussels sprouts in not only a vegetarian recipe, but also a vegan one. A girl's got to keep her sleek physique and all of the lovely recipes I've been writing have begun to add up on the I-think-my-pants-shrunk-in-the-dryer meter.
The potatoes are the only cooked item in the whole shebang. You can either roast them, dice them or fry them, just do whatever you prefer. And, I didn't include how many this recipe feeds. Seems that the shredded sprouts really go on for days. I've taken to shredding a while bunch of them and storing them in a zipper bag in the fridge. That way I can make any kind of salad I want whenever I want to.
Please do make this or the other recipe referenced above. It really tastes great and is a nice change in your salad repertoire.
Brussels Sprouts and Potato Salad
- 1 to 2 cups shredded Brussels sprouts
- 2 cups potatoes in 3/4 inch dice, steamed, roasted, sautéed, or boiled until tender but not mushy
- 1 /2 cup fresh chopped carrots
- 4 tablespoons olive oil
- 2 tablespoons red wine or sherry vinegar
- 1 clove garlic, minced finely
- ½ teaspoon minced tarragon
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Shred the Brussels sprouts. You can use either a mandolin slicer or the slicer blade on your food processor. And, cutting them by hand is perfectly fine, just make them as thin as possible.
- Place the shredded Brussels sprouts, diced and cooked potatoes and carrots in a large bowl.
- Mix together the olive oil, vinegar, garlic, sage, red pepper flakes and salt and pepper.
- Add the dressing to the vegetables and mix well.