zesty shavings, bright green leaves crispy radish, carrot, and creamy dressing
It is the vegetable that divides a nation, a family,friends, a dinner table at Christmas.Brexit or no Brexit, empires will rise and fall and Brits will still be arguing about whether Brussels sprouts are tasty or just a horrible excuse for food. So how did we end up with this Brussels-hating gene?
No doubt Brussels sprouts are controversial,and as a nation we will never be reunited again over the issue of Brussels. Personally, I have always loved them but for a lot of people, they're like the friend no-one likes turning up to the Christmas party.I do understand why Brussels sprouts top the list of detested vegetables for many people. They have a sharp or bitter taste that people either like or hate.When they are large, old, or overcooked, they tend to have an obnoxious, barnyardy flavour that some people are sensitive to, whereas others are not.It might also have something to do with the smell,also a tad barnyardy.You can minimize all this by choosing smaller,younger, fresh-looking sprouts.
Here is my recipe for people who think they hate Brussels and coleslaw
Slaws aren’t just for summer; their crunch and creamy, tangy dressing is a welcome contrast to the heartier dishes of winter and a well earned and refreshing respite of what we´ve been fed over the last two years.
Prep 15 min
Cook 5 min
Serves 4, or 8 as a side dish
For the salad
300g brussels sprouts, peeled and thinly sliced
1 crunchy dessert apple, quartered, cored and thinly sliced
2 semi-ripe small pears,grated with skin on
1 carrot, coarsely grated
4 breakfast radishes, grated
Juice of ½ lemon
Salt and black pepper
1/3 cup slivered salted almonds,for garnish (optional)
For the dressing
2 tsp honey
2 tsp English or dijon mustard
1 tbsp cider vinegar
1 garlic clove crushed
1 tsp Sriracha sauce
2 tbsp extra-virgin olive oil
2 tbsp good-quality mayonnaise
Trim the sprouts by cutting the very base off each one, then peel away any tired outer leaves. Put them on a board, slice them thinly, then transfer to a large bowl.
Add the apple slices and grated pear, the carrot,red onion and radishes squeeze over the lemon juice and season.
Combine all the dressing ingredients and stir well.
Trickle half the dressing over the slaw ingredients and toss together. Pile the slaw on to a serving plate, spoon over the remaining dressing and finish with a scattering of salted almonds,if using.