Earthy and subtly sweet with pleasant hints of bitterness, shredded Brussels sprouts make excellent slaw-style salads and balance the rich saltiness of holiday fare. Raw sprouts can be tough and slightly pungent, but a quick massage ensures the best flavor and texture.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. The salt in the soy sauce draws out moisture while the massage breaks down the plant’s cell walls, rendering the firm, raw leaves supple and easy to chew.
