Chopped Brussels Sprouts Salad
This is a sweet and sour take on coleslaw. If you like the sprouts raw, there is no need to blanch them. This salad works very well with burgers, or as a side dish to a bowl of soup and a chunk of bread.
8 oz fresh Brussels sprouts, thinly sliced or shredded
1/2 c dried cranberries
½ c chopped walnuts, pecans or almonds
Blanch the sprouts and cranberries together in boiling water for 2-3 minutes. Drain thoroughly. Allow to cool to room temperature. Combine with the nuts, and add the vinaigrette. Serve at once or refrigerate.
¼ c olive oil
2 tbs white balsamic vinegar
½ tsp good, wine-based prepared mustard
1 tbs organic honey
Salt and pepper to taste