Second in our Holiday Cooking Series!
I’d like to introduce you to the slaw that saves the day. Literally. It’s green and you’re gonna love it. It’s the creamy antithesis to all of the comfort food smothered in gravy. Why? Well, it’s ridiculously easy, you can easily double or triple the batch, leftovers are even better and everyone loves it, even Brussels haters. Yeah, I said it. Everyone, even your cranky, vegan disparaging uncle will like this. But you don’t have to sit next to him this year, THANKS, COVID-19!!!
We always serve this at our Thanksgiving feast. It’s always important to have lots of green at the table to balance out all the deliciously beige holiday food (I’m looking at you, potatoes and gravy). This slaw is crunchy, savory, and sweet, and the very thinly sliced Brussels sprouts help mask the fact that they actually are, well, raw Brussels sprouts. I make this early in the day so the flavors have time to mingle.
1 pound Brussels sprouts, trimmed and very finely sliced (use a mandoline or a sharp knife)
½ cup vegan mayonnaise
¼ cup chopped walnuts, toasted (see tip)
¼ cup thinly sliced dried apricots
1 teaspoon minced or pressed garlic
½ teaspoon lemon juice
Freshly ground black pepper
Put the Brussels sprouts, mayonnaise, walnuts, apricots, garlic, and lemon juice in a large bowl and toss until evenly combined. Season with salt and pepper to taste and toss again.