Hello, my name is Angela, and I enjoy brussels sprouts...
Does that seem weird? I really love the little buggers. I should say - I USED to really love them, cooked, and haven't actually had them raw. Until the other day, when I saw some great-looking fresh ones at a farmers market, and decided to give it a go.
Even a girl who regularly makes - and devours - huge salads of vegetables that most people use only for garnishing was a little concerned that maybe brussels sprouts would be kind of, well, gross when they weren't sauteed with prosciutto and apple, or topped in a creamy dijon sauce, or at least steamed with a little salt and pepper.
But believe it or not, the little mini cabbage cuties were actually very tasty when just slice thin and marinated. You could just use a little salt, pepper and olive oil, and maybe a squirt of lemon...or try this concoction below as a marinade, which I based on memories of restaurant cooked brussels preparations...ground mustard seed for that hint of dijon flavor, paprika for a little smokiness, chopped date for some sweetness.
First, shred brussels sprouts like you would cabbage for a slaw...either with a knife for mandoline. I cut mine into quarter-inch ribbons. Break them all apart, and don't leave any hard bulby parts in there. I used about 3/4 of a pound of sprouts, to produce about 5 cups of ribbons. The weight will depend on how big your sprouts are, though...the bigger guys come with more unusable bulbiness.
In a small bowl, use a fork to whisk together:
1/2 teaspoon ground mustard
1/4-1/2 teaspoon paprika
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2-3 medjool dates, chopped as finely as you can (it's tricky, for they are sticky!)
Salt, to taste (start with 1/4 teaspoon in the marinade, then taste and season the mixed concoction.
Toss brussels sprouts very well with dressing, until all those little strands are coated, and taste for seasoning. Adjust seasoning, and cover...let marinate for an hour at least (or less if you are in a hurry...they just won't be as soft). I liked this served at room temp, but try it chilled as well...you may like it better that way...raw appétit!