Will they hold up? Shrivel? Brown? Should I pack over night in water like potatoes?
Might brown -- I'd go for some lemon juice to keep the cut edges from browning. Packing in water overnight might work too, just don't know. They should hold up fine in a plastic bag, with a damp paper towel, in the fridge. Haven't actually done this myself, so admit to speculating but would think it would be similar to shredding cabbage the day before -- it takes a few days before shredded cabbage starts to degrade/brown.
Thanks. I have the same feelings. I'll probably just wait until morning if no one with direct experience chimes in. Hate to risk 4 lbs of slightly-seasonally-inappropriate-Easter-salad-brussels-sprouts on a guess, however educated and backed by 3rd parties. I am so tempted to just knock out everything n o w. : /
Mrs. Larkin is a trusted source on Baking.
hmmm....I"m not sure. water soak might work.
i can tell you from experience that leftover brussels sprouts salad holds up well, if it's used raw, and stays bright green. maybe because it's covered in dressing.
fyi, if you use the food processor's shredding disk, you'll go through them super quick. won't look as perfect as hand-sliced, but they'll still be pretty darn tasty.
Chris is a trusted source on General Cooking
Next day, sorry, but I've shredded Brussels sprouts the day before and had no problem with browning.
I agree with Greenstuff, for future reference. Storing the shredded sprouts in an airtight container helps, too.
Have an idea for you. Caesar salad dressing. Mix it with the shredded sprouts and eat the next day as launch salad. Add slivered almost last minute for crunch. Also green-onion is great. The sprouts will be softer but perfect for cold salad. I make this salad all the time I make my own dressing by mixing mustard, mayo, minced garlic, rice vinegar,lemon juice, about of honey.
Plus a genius dressing.
A better way to prepare asparagus.
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