The idea for using Brussels sprouts in a coleslaw was, like all good ideas, the result of mistake, a misunderstanding. I had just got back from the shop and excitedly told G that I had bought some Brussels sprouts, and because coleslaw was on the menu for dinner G asked if they were for the coleslaw. OK, so that isn't exactly a huge leap to another tangent, but a Brussels sprout coleslaw is a new dish in our kitchen.
I said I came home and excitedly announced the Brussels sprouts because I do love the little green bundles of joy. I think perhaps this love goes back to my days of using them as cabbages for my Sindy dolls. And these were our first Brussels sprouts of the season ; my mother has always told me to wait until the first frost to buy Brussels sprouts. Ah, the joys of winter!
I think Brussels sprouts are the perfect stir fry vegetable, outer leaves removed and cut into quarters, the stay together and cook quickly in the heat of the wok. Lightly steamed they make a love pile of miniature cabbages (see above) to enhance any meal. For a quick fix - throw them around the roast for the last 10 minutes or so. Finely sliced, they can be added raw to salads.
So I knew what I was going to enter for the fourth round of Heart of the Matter, which is all about vegetables. This is an event is brought to you by The Heart of the Matter, and is hosted this month by Joanna.
Brussels Sprout Coleslaw
serves 2, but scales well
6 Brussles sprouts, outer leaves removed and finely sliced
1 carrot, peeled or well scrubbed and finely sliced
2 spring onions, finely sliced
2 tablespoons yoghurt
1 tablespoon cider vinegar
1/2 teaspoon wasabi paste
white pepper and celery salt
Mix the dressing ingredients together well, tasting for seasoning, then toss with the vegetables. This salad will stand well, so can be made a couple of hours ahead and kept in the fridge.