I have to change my About Me section. I have said this for a while now, ever since I baked my first challah. But let me preface the changes I need to make with a little statement. If you have ever had to write an about me or a short synopsis of your entire persona, you know it is tough. So, the reason I have yet to make these adjustments is because I am lazy and it takes a little time to come up with these clever rambles I weave for you.
With that being said, know that I will make these adjustments eventually.
I need to remove or tweak the portion that says I am not a skilled baker. I think I can hold my own with my small skill set I have gleaned from blogging. The second thing I need to change is the part where I say that I hate Brussels sprouts.
This is not entirely true anymore. I may not like them cooked or caramelized or whatever fancy term you want to attach to them, but I do like them raw. In a slaw. Hey, that rhymed!
After coming across this idea in Food & Wine, I mulled it over for a while. Then I went out on a whim and bought some shredded Brussels sprouts from Trader Joe’s. After some tinkering with the flavoring, I think I really can say I love Brussels sprouts… In raw slaw form. In fact, I like this dish so much I am making it as a Thanksgiving side dish and I am also recommending you do the same!
Now, off to do some editing on that old About Me page.
- For the Dressing:
- ½ Cup 0% Fat Plain Greek Yogurt
- 2 Tablespoons Olive Oil
- 1 Teaspoon Lemon Zest
- ¼ Cup Lemon Juice
- ¼ Cup Fresh Chopped Chives
- ¼ Cup Fresh Chopped Dill
- Salt and Pepper to taste
- For the Slaw:
- 1 ½ Pounds Shredded Raw Brussels Sprouts
- ⅓ Cup Raw Unsalted Sunflower Seeds
- In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and olive oil. Mix in the lemon zest, chives, dill, salt, and pepper.
- About an hour before serving, combine the shredded Brussels sprouts, sunflower seeds, and dressing in a large serving bowl. Mix well. Let sit at room temperature until ready to serve so the dressing doesn’t seize up.