*Tips for most tender sprouts: Pre-shredded sprouts provide convenience, although fresh, whole sprouts are often more tender. When using bagged, taking a moment to cut out any obvious pieces of core will help. As an alternative to hand slicing whole sprouts, you may shred them using the thinnest slicing blade of a food processor. (Because of their natural layers, the shredding blade tends to pulverize the sprouts. If using, test with a few before doing them all.) To avoid tough pieces, I make a V-shaped cut and remove the core. I also cut medium and large sprouts in half before shredding them.
Is the dressing too thick? It is a thick dressing, and while you may thin it with 1 to 3 teaspoons of water, I find that if I toss the salad well, targeting any clumpy areas, the dressing does distribute and evenly coat the sprouts. A spritz of water or extra squeeze of lemon juice is always an option if you’d like to further loosen the dressing once added to the sprouts.
Prefer a lightly dressed slaw? There is enough dressing to liberally coat the sprouts. If you prefer a light coat, start with about ¾ of the dressing, toss well, and then add more to taste. I often reserve some and bolster leftovers with additional sprouts or one of the veggies listed below.
Mix and match: The dressing works well with all sorts of cruciferous vegetables (Brussels sprouts, cabbage, broccoli, and bok choy) as well as hearty or crunchy greens like kale and Romaine.
Flavor upgrade: For pops of complementary flavor, in a medium skillet set over medium-high, heat 2 tablespoons olive oil and then add ¼ cup of capers (rinse, drain, and pat them very dry first). Be careful, as they may splatter a bit at the beginning, but dry capers will splatter less. Pan fry until the capers have blossomed and are crunchy, about 1-2 minutes, gently shaking the pan occasionally to ensure even cooking. Remove to a paper towel-lined plate and add to salad after tossing with the dressing.