Myra's Kitchen Blog » Two Ways to Shred Brussels Sprouts

I love shaved Brussels Sprouts. The thin wispy shreds sauté in minutes; they also make a hearty raw salad that holds up to assertive dressings. In the video I show two ways to shred the little globes: one is by hand, the other is with a plastic mandolin.

To shred the sprouts by hand, position your hand in a tight claw, with your forefinger pushing against the blade. This helps you cut thinly, it gives you stability, and keeps your fingers safe; in essence, it turns you into a human mandolin.

If that method is daunting, try the second one in which you use an actual mandolin. A mandolin is a cutting device that helps you to slice your produce paper thin. There’s no need to purchase a fancy metal one–the plastic Japanese keeps a sharp edge better than the pricier varieties. Since Brussels Sprouts are small, here’s a tip for making the shaving process safe and effective: stick a fork into the root end (Make sure not to trim the root end first.) Position a sprout against the mandolin and shave away; shred all the way down to the root. Repeat with the next Brussels Sprouts, and so forth, until you have a nice little pile of wispy pieces, ready to be tossed into your favorite recipe.

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