Second Place Slaw
Second Place Slaw (Brussels Sprouts Slaw)
The highest category we ever placed in competing was the side dish, and shocked to finish so high in a category that was basically all mac and cheese. Be bold. Take risks. Skydive naked.
Ingredients
The Salad
- 1 lb Brussels sprouts (Chopped)
- 1/3 cup Sliced almonds (Toasted)
- 1/2 cup Dehydrated cranberries (Craisins. They're called Craisins)
- 1/3 cup Shredded parmesan (NOT GRATED.)
The Dressing
- 5 tbsp White vinegar
- 1/4 cup Macadamia oil
- 1/2 cup Crème Fraiche
- 1 tsp Dijon mustard
- 1/2 cup Olive Oil
- Salt & Pepper (To taste)
Garnish
- Curly parsley (rough chopped)
Instructions
- Preheat oven to 400°. Chop the brussels and toss with a little bit of olive oil and spread on a foiled baking pan. Separately, toss almond slices in a little oil and spread on a smaller lined pan.
- Place both in oven, stirring every couple minutes. The almonds will only take 10 minutes or so, and the brussels around 20-25. You only want to get a little char on the brussels, so too much oil, and too much time will change the finished product. We need some green!
- Start on the sauce. Mix all the ingredients together and add salt/pepper if needed. I use the magic bullet, and then put the container in the fridge to chill.
- Keep brussels spread and chill in the refrigerator for 45 minutes to an hour. Once cooled, put sprouts in a bowl stir in enough dressing to coat without getting soupy. Fold in the almonds, craisins, and parmesan. Garnish with a little parsley and a little more parmesan and serve.
Notes
Because this was first made at a competition, for a little flare I roasted the sprouts in a grilling basket with locking lid over an open fire, and smoked the almond slivers with a little cherry wood for a hint of that smoke. The toast on the sprouts and almonds sits nice with the creamy of the crème fraiche, and the macadamia oil and parmesan gives a slightly salty nuttiness. The craisins add a little citrussy sweet pop to make this a pretty balanced umami experience. It’s really good. Big fan of this one.
