Ok friends. I swore to my kids I wouldn’t try to create a healthy Thanksgiving menu, but I do think it’s good to balance virtue and vice. When you have a table filled with probably twenty pounds of butter-and carb-filled side dishes, it’s important to have something green. Yesterday in the Houston Chronicle, I had a recipe for collard green and Brussels sprout salad. You can find it online — it’s a great side to pork chops or turkey.
This colorful slaw is a similar alternative that I threw together recently to serve with roast chicken. Just trim the ends off Brussels Sprouts and pulse them in a food processor to chop them up. (I would recommend you shave them on a mandolin, but I don’t want my sweet readers missing any fingertips!) You could also opt for this comforting pumpkin, apple and honey nut squash soup; make it early in the day and let it sit on the stove while the flavors meld together.
Toss the shaved Brussels with a super simple apple cider vinaigrette, and any leftovers will be good the next day (even after tossed with their dressing). Add a variety of fill-ins: candied pecans, crispy pancetta, croutons, feta or chopped apples. But even as a simple shredded Brussels sprout salad, it’s the foil for all that buttery carb goodness that you should certainly take down on Thanksgiving.
Shaved Brussels Sprout Salad
- 1 pound Brussels sprouts trimmed and pulsed well in a food processor
- 4 ounces Pecorino cheese grated on a microplaner
- 1 large honey crisp or other tart-sweet apple chopped into ½-inch dice, about 1 ½ cups
- ½ cup pecan pieces toasted
- 1 cup pomegranate seeds
For the apple cider vinaigrette:
- 1/2 cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons minced shallot
- Sea salt and fresh ground pepper to taste (I use about
- 1 cup extra virgin olive oil
- Combine the chopped Brussels sprouts, pecorino, apple, pecans and pomegranates.
To make the dressing:
- In a glass jar with a tight fitting lid, combine all the ingredients. Seal tightly and shake to emulsify. Alternately, in a medium size bowl add the first four ingredients. Whisk in the olive oil to emulsify.
- Toss the salad with vinaigrette to taste, about 3/4 cup dressing. The remaining vinaigrette can be stored in the refrigerator for up to a week.