Brussels & Blueberries Slaw
by Pamela Dunn
This is an ideal raw salad, surprising in taste and vibrant in color. It is “Table Stable,” able to sit at room temperature without compromising flavor or freshness.
Ingredients
- 4 cp - Brussel Sprouts, shredded on a Mandolin. `til just before the stem.
- 1 pt - Kumquats, thinly sliced and seeded.
- ½-2/3 cp - Dried Blueberries, wild tend to be smaller and more tender
- 2/3-1 cp - Sparkling Pear Beverage, Peartiser is my favorite
- 3 tbsp - Lemon Juice fresh preferred. More may be required if Sprouts are on the dry side.
Preparation
- Shred the Brussel Sprouts into a bowl with Lemon Juice.
- Toss as you proceed adding additional lemon juice if absorbed.
- Stir Sparkling Pear into Brussel Sprout to coat thoroughly.
- Add Kumquats to bowl and toss until evenly distributed.
- Cover and refridgerate, stirring 2-3 times before adding Blueberries ½ hour+ before serving.
This dish is best prepared a day in advance without the blueberries. The Brussel Sprouts will loose all hints of bitterness and the salad will not discolor from the blueberries.
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