Easy New Thanksgiving Side Dish
Do you get bored with seeing the same old side dishes trotted out to the Thanksgiving table every year? Losing your ability to feel thankful for green bean casserole, sweet potatoes and mashed potatoes and gravy? Me, too!
Kristin’s fresh, exciting and new crunchy salad is going to sweep away all those boring old sides, making them nothing but a dim memory. This Shredded Brussels Sprout Salad could very well be the start of a new holiday culinary tradition amongst your family and friends!
I don’t know about you, but I absolutely despise limp, wimpy salads. My mouth just adores the sensation of anything crunchy. Maybe it is the sound of myself chewing, but something about things that crunch when I put them in my mouth appeals to me like no other type of food. I think that I am a texture junkie!
Iceberg lettuce? I won’t even eat it! Spinach is okay to replace lettuce in my BLT sandwich, but it is far too limp to interest me as a salad. Romaine has a bit of crunch, but that spine is tasteless and sometimes even bitter. There is no more crunchy salad base than cabbage. I have taken to using coleslaw mix as my salad base, adding avocado, tomato and other fixings to it. What are Brussels sprouts? Itty bitty cabbages!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Just not feeling the Gorgonzola cheese vibe? Substitute the much milder feta cheese, instead.
Recipe and image courtesy of Kristin at Iowa Girl Eats
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