Brussels Sprout Slaw
A fresh, tangy, and nourishing winter salad inspired by a recipe from Chef Kimi Schell.
Prep time: 15 minutes
Cook time: n/a
Servings: 4
Kitchen equipment you’ll need: mandoline or food processor with mandoline attachment
Ingredients:
2 lbs Brussels sprouts, de-stemmed/trimmed
½ cup dried cherries
½ cup toasted sunflower seeds
½ cup olive oil
5 Tbsp white balsamic vinegar
1 clove garlic, minced
1 Tbsp Dijon or yellow mustard
1 Tbsp honey
salt + pepper, to taste
Directions:
In a food processor, shred the Brussels sprouts (or use a hand-held mandoline).
In a small bowl or jar, whisk or shake together oil, vinegar, garlic, mustard, and honey.
Combine Brussels, cherries, and sunflower seeds in a large bowl and toss with dressing. Season with salt and pepper as needed.
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Make it camp-friendly:
Prepare the dressing and the ingredients at home ahead of time, then mix together and serve at your campsite.