I know I’ve created a good dish when my husband, after taking one bite looks at me and states “this is really good.”
This coming from a man who thinks kraft dinner is the be all-end-all to mac and cheese (I may have mentioned his large stash on the blog before). So that is how I knew I had hit recipe gold – when after taking a bite of this dish, a salad no less, I heard those very words from his mouth.
What makes this salad so delicious isn’t just plain old romaine – just like our brussels sprouts slaw, shredded brussels sprouts are the base for this salad. It is then loaded with creamy and salty feta, sweet and chewy cranberries, and crunchy cashews. All the textures and flavours a crave-worthy salad should have.
I have to admit I cheated a little here – sure shredding the sprouts yourself doesn’t take that much time as we mentioned before and you can do it even faster with the help of a food processor, but with two kiddos at home, I will take every short cut I can get.
You know you’ve created something special when a brussels sprouts salad can outshine a box of KD.