Shredded Raw Brussels Sprouts Salad with Red Peppercorns and Honey Mustard Vinaigrette

By Maria Teresa Jorge • October 30, 2009 • 0 Comments

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Shredded Raw Brussels Sprouts Salad with Red Peppercorns and Honey Mustard Vinaigrette — 1 of 2 Photo by Maria Teresa Jorge

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Author Notes: This salad makes a wonderful starter and your guests will be wondering what they are eating! They will never believe it's Brussels Sprouts, take my word! I hated Brussels Sprouts until I made this salad tonight, everyone loved it. This salad can be made in advance and kept chilled. - Maria Teresa Jorge - Maria Teresa Jorge

Food52 Review: This dish is both pretty and addictive, it’s a great way to eat more Brussels sprouts. It has several different textures and flavors; the pink peppercorns add a delicate pop of color and pepper flavor, while the toasted pine nuts balance out the sweetness of the vinaigrette with a satisfying crunch. The shaved carrots, which could easily be finely grated if you prefer, stand out as a separate flavor component and make for a pretty presentation. The only thing I would do differently is to use a food processor to shred the brussels sprouts. The recipe indicates it serves 4-6 people, I ate about half myself—it was that good. This will be my go-to recipe the next time I'm hungry for coleslaw. - Chezzy Belle - A&M

Serves 4-6

Salad

20 young brussels sprouts trimmed to just the very light green tender leaves
1 medium carrot
1/4 cup extra virgin olive oil
1/2 lemon in juice, sieved
8 red peppercorns hand crushed

Salad Dressing

2/3 cups canola oil
1/8 cup lemon juice sieved
3 tablespoons mirin rice wine vinegar
1 1/2 tablespoon honey - runny
1 1/2 tablespoon Dijon mustard
Salt
12 red peppercorns
1/3 cup pine nuts

Trim the young brussels sprouts very well until you only have the very light green leaves. Using a mandolin slice them paper thin leaving the stem.
Put the sliced brussels sprouts in a large plate, drizzle with the olive oil and lemon juice, add the crushed red peppercorns and cover with plastic film. Marinate for 1 hour.
Peel the carrot and then with a carrot peeler make thin short shavings of carrot. Set aside.
In a frying pan with just a dab of oil fry the pine nuts until just golden - don't overcook them as they will become sour and taste of burnt. Remove immediately and let dry on a paper kitchen towel.
Make the Honey Mustard Vinaigrette: In a bowl whisk together mustard, honey, rice vinegar, lemon juice and the salt. While whisking, slowly add the oil.
In a bowl mix the sliced brussels sprouts including all the marinade ingredients, the shredded carrot and half the honey mustard vinaigrette. Check the seasoning.
Divide in individual plates, drizzle some honey mustard vinaigrette around and on top, add some pine nuts and red peppercorns.
If making ahead, do up to step 6, cover with plastic film and only plate when ready to serve.