With Thanksgiving days away, I have been thinking about all the things I’m grateful for. Grateful for my family, friends, health, and you, my cyber friends for keeping my life colorful, constant and memorable – blessings I cherish. And, I don’t care how cheesy this sounds, but I want to say THANK YOU, my dear blog friends! YOU make this little hobby of mine so much fun! Seriously, something that started out as a way to journal new recipes on a new journey of food became more than I would have ever thought.
Any traditional things you guys do the day of, or the days through the long (or not long enough) weekend? A tradition we’ve started several years ago is our jotting down things we’re all thankful for on notecards. Everyone has a notecard under each’s plate and we all write three things, all read during dessert; this year over Pumpkin and Cranberry Pear Pie.
With all the pie eating, here is a simple salad recipe highlighting super-food brussels sprouts. Not your typical lettuce and tomato salad; but more like a salad that will have you wondering “hmm, what is that I’m tasting?” and “ooh what a pop of citrus in here”. You know, one of those salads with a surprising mix of flavors that is fulfilling and makes you feel good. We need to shake up our salads! I grated the persimmon and jicama it to keep it all (shredded) in the family. And had to add coconut chips…gosh, those are good in just about anything, sweet OR savory.
Using a food processor fit with a slicing disk you can pull this salad together in 10 minutes. 10 MINUTES! If cutting the old-fashioned way, then pass the job along to a family member who is looking to help in the kitchen. No special techniques here or necessary experience, so Uncle Edward or Aunt Margaret who doesn’t want to go near the stove is perfect for the job!
We love this salad all through the season, not just on Thanksgiving. Also, a delicious dinner with grilled chicken, or sliced skirt steak …
Happy Thanksgiving from my family to yours!
- For the vinaigrette:
- juice of 3 lemons (1/2 cup)
- juice of 3 small oranges (scant ½ cup)
- 1 tablespoon honey, or maple syrup
- 3 tablespoons apple cider vinegar
- 2½ teaspoons kosher salt
- 1 teaspoon crushed black pepper
- ¼ cup extra virgin olive oil
- For the salad:
- 3 pounds brussels sprouts (6-7 cups approximately), outer leaves removed and stems cut
- 2 persimmon, stem removed, grated
- 1 medium jicama, peeled and grated
- 1 cup coconut chips, sweetened
- Slice brussels sprouts thinly, lengthwise add to a large bowl. Then grate the persimmon (a large size grater) and peeled jicama. Add to the brussels sprouts. Add dressing (along the edges of the bowl to prevent over dressing) then toss salad until the dressing has been blended thoroughly and evenly. Add ¾ of the coconut chips, toss once more then garnish with remaining coconut chips and serve immediately.
- Due to all the acid in the salad, I don’t recommend completing the salad ahead. The vinaigrette can be made a week in advance.
- Using a food processor fitted with a slicing attachment will reduce prep time to 10 minutes.
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