By Freya Bellin
Boiled Brussels sprouts have a reputation for being mushy, but this recipe succeeds in saving them from that fate. Shocking the sprouts before they have a chance to soften completely helps preserve both the crunch and color of the vegetable. They retain a nice green freshness, and I chose to use red onions in the marinade for the bright color contrast. The dressing is very versatile, and that basic combination could be used on a variety of vegetables or salads. The recipe would also work just as well with roasted Brussels sprouts if you prefer those, although it would be a hot dish rather than this cold one. I didn’t end up using the full amount of dressing that was called for, so you may want to mix it in a few tablespoons at a time to be safe.
When buying Brussels sprouts, keep in mind that you’ll lose the outer layer of leaves of each one, so you may want to get a bit more than what the recipe calls for. Recipe from The Food Matters Cookbook.