The Brussels sprout represents a member of the Gemmifera Group of cabbages, grown for its edible buds. These green leafy vegetables are typically 2.5 to 4 cm in diameter and look just like miniature cabbages. This veggie has been famous for a long time in Brussels, Belgium, and may have gained its name there. It was likely cultivated in Ancient Rome, but Brussels sprouts as we know them now were grown probably as early as the 13th century in what is now Belgium.
Brussels sprouts are a valuable addition to slaws, and slaws are not just for summer – their creamy, crunchy and tangy dressing is a quite welcome contrast to the heartier dishes of autumn. You can make these slaws ahead or at the very last minute, and they won’t take up valuable oven space.
If you are using a mandolin to shred the Brussels sprouts, you want to be careful – hold each by its stem end and slice whole. Do not get your fingers too close to the blade. You should try shredded Brussels sprouts as the base of your salad all season long!
There are a lot of recipes of slaws including Brussels sprouts, and in this article, we pick three of the most popular for you! [Read more…] about Brussel Sprout Slaw Recipes – A Coolinar’s Selection