If I’m counting correctly, we have but a few more weeks of bikini season. If I don’t get my bikini time in now, I’ll be blinded by my pale legs all winter log. So, bikinis it is! Yard work in bikinis! Dog walks in bikinis! Grilling in bikinis! Ok, maybe you don’t want to parade around in one, but do you want to eat bikini food with me? I just ran to the library (not in a bikini) to check out my weekly allotment of 461 cookbooks, and I picked up any cookbook with wintery-themed foods. I tagged a few recipes for warm, hearty stews and other heat-up-the-house dishes for Fall, but it reminded me that I only have a few weeks left to eat light and fresh food this summer. Which is how this Brussels sprout slaw with sweet apple bits and tangy raisins came into my life. How it jumped into a crispy baked cheese cup is a mystery. But, I have never in my life regretting added cheese to a recipe, so it’s a go! This Brussels sprout slaw is perfect for piling on top of my spicy turkey burgers. There is hardly a meal that isn’t improved upon by a crisp, cool slaw perched on the same plate. I make this recipe quite a bit as a side, but I love serving it in cheese cups for a party. Everyone feels great about eating a bite of raw vegetables at a party, and they always love the delicious cheddar cup underneath, too! So, whether you make this as a standalone side dish or opt to serve it in mini cheese cups, I hope this Brussels sprout slaw becomes your new favorite healthy side dish. It has Greek yogurt instead of mayo, like most slaws, and we sweetened it with honey, apples and golden raisins. There’s a delicate balance between raw Brussels sprouts and sweetness here. If the word raisin is throwing you, you can use dried cranberries easily.
Ingredients:
The ingredients for Brussels sprout slaw are simple, and you can save yourself a lot of time by finding a bag of pre-shredded Brussels sprouts! However, do not buy pre-shredded cheese, as freshly grated melts better. Pre-shredded cheese has a light coating of starch to keep it from sticking together in the bag, but it hinders the melting process
Brussels Sprouts. One pound of fresh Brussels sprouts. You can buy them already shredded, which is so much easier for this recipe, or you may shred them yourself on a box grater or food processor blade. Apple. One sweet but crisp apple, like a Fuji apple or Pink Lady apple. Cut the apple into matchstick pieces, or use a box shredded to shred it. I wouldn’t shred the apple in a food processor, because it’s too delicate. Greek Yogurt. Plain unsweetened Greek yogurt. I like to use 5% yogurt, but 0% fat will work here. Honey. Dijon Mustard. Oil. My personal preference for this slaw is walnut oil, but plain canola or grapeseed oil will work here, too. Golden Raisins. Tart yet sweet, golden raisins are clutch for this slaw. You can use dried cranberries if you have a ’thing’ about raisins, though. Cheddar Cheese. Anything from medium to extra sharp cheddar makes the best cheese cups, in my opinion. Please note that I’ve only tried this recipe with cheddar.
How to make Brussels sprout cole slaw:
How to Store Brussels Sprout Slaw:
Slaw, when made from hearty crucifers like Brussels sprouts, can last for up to 2 days in the fridge. The cheese cups, however, will get soft in just one day. If you have leftover Brussels sprout slaw, store it in an air-tight container in the fridge for up to 2 days. If you have leftover cheese cups, store them at room temperature in an air-tight container.
How to Make Ahead:
You can make the Brussels sprout slaw one day ahead of time. If you want to make it 2 full days ahead, you can keep the dressing separate from the Brussels sprouts and toss just before serving. I don’t recommend making the cheese cups ahead of time–make them just a few hours before serving and let them sit at room temperature until you’re ready to fill them. Other Brussels sprout recipes:
Cowboy Steaks with Roasted Brussels Sprouts Roasted Coconut Brussels Sprouts
Brussels Sprouts: You can buy sprouts already shredded, which is the easiest. Stores like Trader Joe’s have bags of already shredded sprouts. To do it yourself, use a mandoline, grater or food processor shredding blade. Apple: A Fuji apple or Pink Lady apple is my choice. Use a knife to cut the apple into thin matchstick pieces, or use a box grater to shred it.Greek Yogurt: I prefer full-fat plain unsweetened Greek yogurt.Oil: Walnut oil is amazing in this recipe, but plain canola or grapeseed oil will work here, too. Golden Raisins: Golden raisins are nicely tart and go great with this slaw. You could use regular raisins or even dried cranberries in their place, however.Cheddar Cheese: Sharp cheddar makes the best flavored cheese cups.
Wilton Non-Stick Mini-Muffin Pan, 12-Cup (2-Pack)
