I often turn to Food 52 for inspiration when I have some random ingredients and need some ideas (everyone cheats). One day, I had a few lbs of brussel sprouts and was honestly too lazy to saute or cook them and craved a raw brussel sprout salad recipe. After all, brussel sprouts are baby cabbages- which are the base of many a slaw and salad. Food 52′s Merril made this Shaved Brussel Sprout Salad and I decided to put my own spin on it!

Serves 6
1/2 small red onion, sliced thinly
1 teaspoon honey
1 teaspoon whole grain mustard
Salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp red wine vinegar
3 cups Brussels sprouts (use larger sprouts if possible)

Soak the sliced onion in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients. Soaking the red onion in water removes a lot of the bite.

In a small bowl, whisk together the honey, mustard, olive oil, red wine vinegar, and salt n pepa.

Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Thinly slice the brussel sprouts until they resemble a fine slaw.

Drain the onions, toss into the sprouts, and mix the dressing in. Serve.

Recently, I tossed in some kale and persian cucumbers to this salad for some added crunch and it was a successful variation if I do say so myself.