(light upbeat music) - Hi guys.
Welcome back to my channel.
Today I'm gonna show you how to make
a shaved Brussels sprout salad that ticks all the boxes.
It's gluten-free, low carb and vegan.
So for all of you that were requesting
a little bit of all of that,
this is the Thanksgiving side dish for you.
Now, the thing about a shaved Brussels sprout salad
is it's actually made with raw Brussels sprouts.
You can actually eat these raw and they're delicious
because at their core, if you look at them,
they're just like a little cabbage.
So by cutting them up,
it's almost like making a fall coleslaw.
(music ends) Okay, so there are
three different ways to cut a Brussels sprout
for this salad.
And I'm gonna show you all three.
So method number one would be with a food processor.
If you are short on time, this would be the move for you
because it is quick and easy.
(upbeat music resumes) Let me show you.
So you're first gonna need your attachment.
So this is typically what comes with a food processor.
You get these blade attachments
and it has the little post like this,
that just locks into place.
And then you're gonna put the top on.
And you just want to cut off the end of the Brussels sprout.
You can also remove any leaves
that look like they're a little bit damaged.
So you're gonna put three in there and you're gonna use this
to push them down (music ends)
and then you will see how quick this is.
(food processor grinding)
And then you will have
your beautiful shaved Brussels sprouts.
So this is a good technique
if you like them really nicely cut up
because the food processor will definitely get you
a very nice finely ground Brussels sprout.
(upbeat music resumes) Now, if you don't have
a food processor you can absolutely cut these with a knife.
Cut them in half first, and then you have a flat edge.
So you don't want to cut on something that's too wobbly.
And then just go ahead and slice them.
This would be the most tedious,
but it will get the job done.
It does give you a coarser shaved Brussels sprout.
See, you can see.
Which I actually think is kind of pretty.
So if you like it that way,
this could be for you. (music ends)
Okay, now the third way is a mandolin.
It's somewhere between the convenience of a food processor
and the tedium of a knife.
What I like about it is you do get nice uniform pieces
and they're a little bit chunkier
than the ones that you get in the food processor.
(upbeat music resumes) So you're gonna
trim your edge, take your Brussels sprout,
put it on the mantle
and make sure you're using the safety guard,
because this is a very small little vegetable.
And in a matter of minutes, you'll be at the end.
You don't want to do this with your bare hands.
You definitely want the guard.
Okay, make sure you're stable and here you go.
Now you do have to do this individually sprout by sprout,
but you'll be happy with the results because
you see, I just did three sprouts
and this is how much I got.
(music ends) And what I like about it
is I think it just makes really pretty,
almost like little rondelles of Brussels sprout.
So those are the three methods,
you pick the one that you think you have the most time
and patience for. (laughs)
Okay, so I have all my Brussels sprouts ready to go.
So this is what it looks like.
This is a pound and a half.
You can cover this, put it in your fridge overnight,
and then assemble the next day.
While we have the mandolin out, I wanted to show you
another great benefit of the mandolin.
If you go this route, it is a great way to chop our apples.
So this salad is really delicious with apple,
and there's a couple of different varieties you could use,
but I highly recommend the Opal apple.
It is a yellow apple, and the reason why I love it
is because it doesn't brown.
It stays just perfectly white.
I mean, look at this,
I was shooting these for my blog this morning.
They're sliced in the little matchsticks
and they're not even brown.
They still look exactly the way they did when I cut 'em.
Now, if you can't find the Opals,
second best choice would be Gala apples.
I find that they don't brown as quickly.
So if you're using the mandolin,
you can set it to your matchstick setting.
And now I am just going to slice off
the cheeks of the apples, how I call it.
That way you'll just be left with the core.
Put on our little guard there and slice away.
(mandolin slicing)
There and it'll just turn them
into these beautiful little matchsticks.
All right, then the next ingredient that you can prep,
even a day ahead, are your walnuts.
So this salad calls for two cups of walnuts.
I like to use the whole walnuts
just because I think they're pretty in a salad like that.
You just want to put them on a baking sheet and roast them,
because it's going to bring out so much more flavor
than if you just use them raw.
It's so worth doing.
And you want to go at 375 for just eight minutes
and they will be perfect.
(fast upbeat music) Okay, now for the dressing.
This is another thing that you can get done the day before.
I love this dressing because it pairs really well
with all the flavors in our salad.
(music ends) So we're gonna do
two tablespoons of Dijon mustard,
I think all great salad dressings
begin with Dijon mustard. (laughs)
Then we're also gonna add (upbeat music resumes)
a tablespoon of apple cider vinegar.
And then for a little sweetness, which will also help
bring down the strength of the mustard,
which can be a little overpowering,
is one teaspoon of maple syrup.
If you don't have maple syrup,
you can also use honey, that would work too.
You just whisk that up.
(music ends) For the oil,
I would choose something light,
like a grape seed oil, or I actually really like
to use walnut oil for this salad.
I just wouldn't use olive oil
because it's a little bit too flavored for this dressing,
and will start to kind of fight all the other ingredients.
This is really personal preference,
I would say, start with three tablespoons,
whisking it in a tablespoon at a time
because it is an emulsion.
You want to make sure
that the oil and the vinegar actually combined.
Taste it after three tablespoons.
If you find after three tablespoons, it's still too strong,
then just keep adding more oil
until it's exactly how you like it.
Okay, so you can just cover this and refrigerate it
until ready to assemble.
Then we're also gonna add pomegranate seeds to this salad,
which adds a wonderful bit of freshness and color.
If you're lucky enough
that your grocery store sells them already seeded,
that will save you a lot of time.
So let me show you how you would actually
do it yourself if you had to.
So step one is cut it in half
and I would put down a plastic board of some kind,
because it will stain your boards
at least for a few washings.
So, see look at all that juice
it's already coming out of it.
(upbeat music resumes) And then flat side down,
cut it in quarters.
This is a large pomegranate, usually they're not so big.
And once they're sliced, get yourself a nice large bowl
and fill it with some water.
And then we're just going to leave them in the water.
I like to do face side down
and let them sit here for 10 to 15 minutes.
And what that will do, it'll sort of soften the membranes
and allow you to remove the seeds without a lot of mess.
But what you're left with at the bottom
are all of these beautiful pomegranate seeds.
So you can give it a rinse and just get rid
of some of the extra white bits and you're good to go.
So that's how you do it. (laughs)
Now to assemble this beautiful salad.
Get yourself a big mixing bowl
'cause there are quite a
(music ends) number of ingredients.
And then you want to add in your gorgeous Brussels sprouts.
Our apples, which are still not browning,
that's amazing, in they go.
Our toasted walnuts, which are nicely cooled, in they go.
And then I also like to add a cup,
maybe a cup and a half of dried cranberries.
Wouldn't be Thanksgiving without our cranberries, right?
Then the gorgeous pomegranate seeds.
Look at all those beautiful fall flavors
and so many textures, that's the other thing
that's so great about this salad.
Yeah and now for the dressing,
you can just drizzle that right on top.
I do think this is a salad that's best served already tossed
because these Brussels sprouts and the apples and the nuts,
they have so much texture to them, it won't go limp.
So I say toss away.
(upbeat music resumes) The thing that you will
love about this salad
is it's the perfect combination of sweet and tart
and the little zing of the Dijon sweet mustard vinegarette.
It's one of my favorites.
All right, you guys, if I don't see you before then,
have a very happy Thanksgiving.
And when we return, we are gonna get right into Christmas.
I'll see you then. Bye.