My Mom has been making this delicious salad for years and its red and green appearance is perfect for holiday entertaining. I didn’t care for it as a kid – Brussels sprouts, cabbage and blue cheese just didn’t appeal to me, but I have certainly grown to love it. This recipe doubles and/or triples easily if you’re feeding a crowd.
red & green salad
from “Pure and Simple” by Marian Burros, 1978
- 3 (three) tablespoons olive oil
- 2 (two) tablespoons red wine vinegar
- 1½ (one-and-one-half) tablespoons Dijon mustard
- salt and freshly ground black pepper, to taste
- 1 (one) large clove garlic, pressed
- ¼ (one-quarter) small head red cabbage, coarsely shredded
- 10 (ten) raw Brussels sprouts, very thinly sliced
- 1/3 (one-third) cup blue cheese, crumbled
- 2 (two) tablespoons chopped green onion
- Mix together oil, vinegar, mustard, salt, pepper and garlic.
Beat or shake to blend well (dressing can be made ahead).
- Gently stir dressing into cabbage and Brussels sprouts just before serving, along with cheese and green onion.
If you’re not a fan of blue cheese or cabbage but are willing to give Brussels sprouts a try, consider making this delicious shredded Brussels sprouts recipe which was featured in the LCBO “Food and Drink” magazine a number of years ago. Shredding the Brussels sprouts and cooking them for a short amount of time disguises them – not only in appearance but in taste (they aren’t nearly as strong in flavour as traditional steamed sprouts). I often substitute the pine nuts for whatever I have in my cupboard – think almonds, pecans or walnuts, and I leave out the bacon and nuts altogether if I want to save some calories. As will be the case in January!
shredded brussels sprouts with bacon and nuts
- 1½ lbs. (750 g) Brussels sprouts
- ¼ cup (50 mL) olive oil
- 6 slices prosciutto or pancetta or regular bacon, chopped
- ¾ cup (175 mL) pine nuts
- salt and freshly ground pepper
- Remove root end and core from Brussels sprouts, cut in half and thinly slice.
- Heat oil in skillet on medium-high heat. Add bacon. Sauté until beginning to crisp. Add sprouts and sauté for 3 minutes. Cover pan and cook 2 minutes longer or until sprouts are crisp-tender and bright green.
- Toss in pine nuts, sauté 1 minute and season with salt and pepper.