Brussels Sprout and Green Apple Slaw with Pickled Cranberries
Ingredients
Pickled Cranberries
1 cup apple cider vinegar
1/2 cup brown sugar
3/4 cup water
1/4 teaspoon cinnamon
1/4 teaspoon ginger
4 cloves
Pinch salt
8 ounces cranberries ( about 2 cups)
Dressing
1/3 cup pickling liquid
3 tablespoons mayo
Salt
Salad
8 cups shredded Brussels (about 1 pound)
2 small green apples, diced or julienned
1 cup chopped dill
3 green onions, white and green parts thinly sliced
Instructions
Pickle the cranberries:
In a medium saucepan combine the vinegar, sugar, water, salt and spices and bring to a simmer. Add the cranberries then turn off the heat. Let cool. These can be made up to 3 days in advance. Cover and refrigerate.
Make the dressing:
In a small bowl whisk together the pickling brine with the mayonnaise. Add a pinch of salt. Taste and adjust to your liking. It should have a bit of bite to it.
Assemble the salad:
In a large bowl combine the brussels sprouts, green apple, dill, scallions, and dressing. Mix well to combine. Drain the remaining bring off the cranberries then add to the salad.
Serve straightaway.
Recipe by Not Without Salt at http://notwithoutsalt.com/brussels-sprout-green-apple-slaw-pickled-cranberries/