Today we’re talking about slaws—moreover, what makes a GREAT slaw—because, there’s a lot of variation on the slaw spectrum, from heavy mayo-dressed slaws to straight-up cabbage, no frills oil/vinegar slaws, and these things must be discussed. Side note, I want to hear what you like—creamy, not creamy? Let me know in the comments. But first, back to the slaw discussion and my go-to crunchy brussels sprout slaw recipe.
When it comes to dressing, I’m perfectly happy somewhere in middle. Mayonnaise? Yes, please. But let’s not go crazy. I don’t want a plate full of raw cabbage, overloaded with a mayo-only dressing. A mayo base, lightened up with olive oil, lemon (or vinegar), and a touch of sweetness is where I’m at. Fresh herbs are also welcome. As are thinly sliced brussels sprouts in place of cabbage, and unlikely add-ins, like the tahini in my go-to recipe.
Another hard no? Thickly sliced / chopped cabbage. Raw cabbage is way too sturdy. For best results, slice as thinly as possible.
Now, don’t get me wrong, I’m down for traditional coleslaw / slaw any day of the week, but when making my own, I like to change things up. My fav recipe of late is a super crunchy brussels sprout slaw that’s full of flavour and lightly dressed. It’s loaded with apples, crushed cashews, sunflower seeds, dried cranberries, fresh chives and topped with a creamy, yet light, lemon tahini dressing.
While I’m all about the brussels sprouts in this slaw, they do take a little extra time prepping. If you’re time pressed, check out the salad section of your supermarket for a bag of already sliced sprouts. Or swap the sprouts for quickly chopped cabbage.
If you’re feeling particularly brussels sprout inclined, you might also like this asian flavoured version.