"Sometimes all it takes is a tiny shift of perspective to see something familiar in a new light." (Dan Brown) My first trip to Sedona seems like a lifetime ago, one where I didn't use walking sticks on hikes or carried my camera with me everywhere I went. The second trip was a whirlwind four hours, a quick stop over on the way from the Grand Canyon to Tucson. This most recent third trip is best one. If only we had a few more days to take in more of the breath taking landscapes, hike more trails, sample more of the local cuisine, feel more of the vortex vibes, and walk through more galleries, it would have been even more perfect. Who am I kidding? I could have easily spent a few more weeks there. Seriously, everything about the time spent in Sedona with friends was not just good, it was great. Even with experiencing a short bit of 'elevation' sickness. From the cloud filled sunny, blue skies, the trip up to the Schnebly Hill vistas as sunset was approaching, the food and views in the restaurants dined in, our hotel location, the hiking trails, to the four hour Verde Canyon train ride, we managed to squeeze quite a bit in during our three day stay. As we were finishing up a two hour hike I couldn't help but think how my perspective of the unique beauty of Sedona was influenced by how I experienced it. It was one thing to see and gasp at the stunning red sandstone mountain ranges and rock formations while driving, it was quite another to swoon over them while hiking. When seen from completely different vantage points, I became even more awestruck and affected by the energy in and views of this scenic paradise. Could there a fourth or even a fifth trip back to Sedona in my future? Let's hope there is.
When I returned home from Arizona Ina Garten's new cookbook, "Cook Like a Pro" was waiting for me on the porch. In spite of having two filled to the brim suitcases to unpack, I had to first flip through the pages of the book. Like all of her other cookbooks, this one did not disappoint. I can honestly say I want to make everything in it. As soon as I saw the turkey sandwiches topped with a Brussels Sprouts Slaw, I knew the slaw would be one of the first things made. Only I would first serve it as a side dish and sweeten it up a bit with dried cranberries.
With the Thanksgiving holiday just weeks away, this Brussels Sprouts Slaw with Dried Cranberries would not only be a great side dish, but it would be a great condiment on leftover turkey sandwiches! If you like slaw on your sandwiches, you may want to double the recipe!
I am a huge fan of brussels sprouts. But up to now, I have only served them roasted or creamed, but not raw. How did I not ever think these 'baby cabbages' would be perfect for a slaw? Or attempt to make any one of the brussels sprouts slaws I previously came across? Whatever the reason or reasons, my perspective on the versatility of brussels sprouts and it's use in lieu of cabbage in slaw was about to permanently change.
With brussels sprouts now in season, it is the perfect time of the year to make this slaw. Up until making a second batch of this slaw, I didn't know there were both green and purple brussels sprouts. I couldn't help but buying some of both, although don't fret if you can only find the green ones. Having now made this slaw with only green ones and a combination of the green and purple ones, I can tell you both are equally delicious.
After trimming the tough bottom stems of the brussels sprouts, put them through the feed tube of your food processor fitted with the slicing attachment. In seconds, your brussels sprouts will be perfectly sliced. If you don't have a food processor, thinly slice them as you would cut a cabbage for a slaw or use a mandoline.
The dressing is made with mayonnaise, dijon mustard, whole grain dijon mustard, apple cider vinegar, kosher salt, and black pepper. Use both good quality mayonnaise and mustards for the dressing. And if you think a total of three tablespoons of dijon mustards is too much, trust me when I say it isn't.
Recommended to be made and served immediately, I would recommend you let the flavors marry for at least an hour (or up to six) before serving. Note: The slaw is recommended to be served the same day as it's made, however, it didn't lose it's flavor or crunch after spending the night in a tightly covered bowl in the refrigerator. Having said that, serve within six hours of the first time you make it.
The combination of the crisp brussels sprouts, the slightly tangy, creamy mayonnaise-mustard dressing, and sweetness of the dried cranberries is slaw perfection. I am completely head over heels, obsessed with this Brussels Sprouts Slaw with Dried Cranberries! Not only have I made it twice in one week, I have decided it will replace the coleslaw (a beloved family recipe) I have been serving with the Thanksgiving meal for decades. Additionally, it will replace the slaw I serve with and/or on pulled pork sandwiches (sans the dried cranberries). With the brussels sprouts season lasting only from late September to early February, I wonder how many more times this Brussels Sprouts Slaw with Dried Cranberries will be made around here. Like the landscapes in Sedona, I don't think I will tire of it anytime soon.
Brussels Sprouts Slaw with Dried Cranberries (slight adaptation to Ina Garten's Brussels Sprouts Slaw recipe from her new cookbook "Cook Like a Pro")
Serves 4-6 as a salad
Ingredients
3/4 pound (12 ounces) green brussels sprouts, ends trimmed
3/4 cup mayonnaise (recommend Hellman's)
2 Tablespoons whole-grain dijon mustard (recommend Maille)
1 Tablespoon Dijon mustard (recommend Maille)
1 Tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 ounces whole dried cranberries (see Note below)
Directions
1. In a medium sized bowl, whisk together the mayonnaise, whole-grain dijon mustard, dijon mustard, and cider vinegar. Set aside.
2. Using the slicing disk on the food processor, process the trimmed brussels sprouts through the feed tube. Transfer to a large bowl.
3. Add the mayonnaise/mustard mixture and dried cranberries to the bowl with the brussels sprouts. Toss well. Taste for seasoning, adding more salt and/or pepper, if needed.
4. Cove bowl with plastic wrap and place in the refrigerator for at least 1 hour or up to 6 hours before serving immediately.
Notes: (1) While the slaw can be made up to hours ahead, the slaw was equally delicious after spending the night in the refrigerator. (2) Serve either as a stand alone salad or use as a condiment on turkey, chicken, or pulled pork sandwiches. (3) I used a mixture of both green and purple brussels sprouts in this slaw. Ratio of green to purple was 4 to 1. If you can't find purple brussels sprouts use just the green ones. Your slaw will be equally delicious! (4) I used a 4 ounce package of whole dried cranberries from Patience Fruit and Company. (5) For the crispiest, crunchiest, most flavorful slaw, buy only whole brussels sprouts versus pre-cut bagged ones. (6) As a side dish, the slaw paired perfectly with grilled steaks, burgers, and chicken.
Late afternoon Schnebly Hill vistas in Sedona, Arizona (October 2018)
