This could be a side salad or a meal in itself – a modern, wintery spin on cole slaw.
The dressing recipe comes from Alex Guarnaschelli’s recipe here.
- 1.5 tablespoons sherry-wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons Horseradish Cream
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons creme fraiche
- 1 teaspoon freshly grated lemon zest, plus 2 teaspoons freshly squeezed lemon juice
- 1/2 head white cabbage, julienned
- 6 ounces brussels sprouts, thinly sliced
- 2 handfuls walnuts, roughly chopped
- 1 t salt
- 1 t sugar
1. Julienne the cabbage and thinly slice the brussels sprouts – don’t use the mandolin unless you are very proficient in using it, it’s a bit dangerous! – with your knife. Sprinkle with salt and a little sugar and mix with your hands.
2. Mix together the vinaigrette – start with the horseradish, mustard etc and finish off with the olive oil. Whisk until creamy. Taste for acidity – you want it to be a little spicy and a just little tart.
3. Add nuts to the salad and dress just before serving.
I need to try sprouts this way. Looks great.
It’s really great! Unexpected way to have them, but fantastic.
I do understand you warnings about the mandolin that is for sure!! This really does look like my kind of food, esp with the creme fraiche, I must get some cream out and make some.. cabbage really is such a good food.. c
My cousin just sliced off part of her pinkie doing cabbage on a mandolin the other week, and I told her you can get similar results with a good cut, if you’re not too picky and the dish doesn’t really require anything wafer-thin. I think you’ll really enjoy this!
This recipe is calling my name. I really need to make this!
You’ll like it, promise!
Yum! I like walnuts, but have found few recipes for anything but desserts. I should try this!
I think you’d enjoy this!