Brussel Sprout Cole Slaw with Walnuts

Note/Suggestion:  I got the idea for this recipe from a Cole Slaw recipe I saw a TV chef do a few months ago. The buttermilk and maple syrup offers a balance between acidity and sweetness the kids love. This recipe makes six side servings.

Ingredients:

  • 18 large Brussels sprouts or the equivalent
  • 1 large carrot
  • 2 scallions
  • 1 cup toasted walnuts, rough chopped
  • ¼ cup mayonnaise
  • ¼ cup of buttermilk*
  • 1 tbls maple syrup
  • 1 clove garlic
  • Sea salt and ground black pepper to taste

Equipment:

  • Food processor with slicing disc and shredding disc or a mandolin

Directions:

  1. Toast walnuts: On a baking sheet spread out walnuts and put in a 350 degree oven for 15 minutes or until lightly toasted. Let cool and chop. I sometimes do this in the toaster oven too.
  2. Wash and trim the brussel sprouts and carrots. Shred the brussels sprout in the food processor with the slicing disc. Change the disc and shred the carrots.
  3. Thinly slice the scallions, white and light green part only.
  4. Mix brussel sprouts, carrots and scallions in a large bowl.
  5. Using a planer or very small grater, grate the garlic clove and put into a seperate small mixing bowl.
  6. Add the mayonnaise, buttermilk and maple syrup and whisk together well. Pour over the brussel sprout mixture and toss well. Season to taste with sea salt and ground black pepper.
Tip:  If you are like most, you don't usually have buttermilk in the frig.  Here are some simple solutions:
  • Buy a buttermilk powder.  It is good for baking and dressings and marinades.
  • For this recipe, combine equal parts milk and sour cream to substitue for the 1/4 cup of buttermilk.