Crunchy and fresh raw Brussels sprouts slaw has a texture and flavor that is not too far off from coleslaw made from cabbage. This is anything but regular old coleslaw, though. The contrasting flavors of dried blueberries and fresh goat cheese - sweet vs tangy - make this salad stand out. A lightly smokey dressing made from paprika adds yet another element of flavor.

In many dishes, the tart, tangy flavor of fresh goat cheese pair well with fruit, either fresh or dried. Peaches and apricots pair especially well, and the combination of goat cheese with peach or apricot jam spread on baguette slices is a quick and delicious appetizer, snack or dessert. You can also serve fresh goat cheese with other types of fruit spreads. If you have goat cheese left over from this recipe, some additional recipes you might want to try:

• Red Quinoa and Wild Rice Salad with Goat Cheese
• Quinoa with Multi-colored Peppers and Goat Cheese
• Goat Cheese and Zucchini Latkes
• Goat Cheese and Spinach Stuffing
• Zucchini Goat Cheese Pizza
• Goat Cheese Mousse
• Goat Cheese Blueberry Bars
• Goat Cheese and Beet Salad with Avocado Dressing

See Also

Pairing Goat Cheese With Wine

How to Make Homemade Goat Cheese

What is Drunken Goat Cheese?

Ingredients

• 1 pound Brussels sprouts (bottoms trimmed), grated or thinly sliced
• 1 cup dried blueberries (or other dried fruit)
• 3 to 5 ounces fresh goat cheese, crumbled
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon kosher salt
• 1 tablespoon sherry vinegar
• 1/4 cup olive oil
• sea salt to taste
• © photo 2011 Jennifer Meier licensed to About.com, Inc.

• Prep Time: 20 minutes

• Total Time: 20 minutes
• Yield: 6 servings

Preparation

An easy way to slice the Brussels sprouts is to put them through the slicing blade of the food processor, but you can also try to slice them very thinly by hand. Grating the Brussels sprouts is another option, either by hand or in the food processor, but it gives the Brussels sprouts slaw a softer, less crunchy texture.

Once they are sliced or grated, mix together the Brussels sprouts, dried blueberries and goat cheese.

Whisk together the paprika, salt, sherry vinegar and olive oil. Drizzle over the Brussels sprouts. For the best flavor and texture, serve within 24 hours.

More Brussels Sprouts Recipes

• Raw Brussels Sprouts Salad with Grated Cheese
• Spicy Raw Brussels Sprouts Salad With Almonds and Mint
• Balsamic Roasted Brussels Sprouts
• Brussels Sprouts Sauteed With Walnuts
• Brussels Sprouts with Bacon and Hazelnuts
• Brussels Sprouts Pasta

Quick Facts About Brussels Sprouts

Brussels sprouts are a member of the cabbage family

The name comes from the place where they were supposedly first cultivated, in 16th century Belgium

The longer Brussels sprouts are stored in refrigeration, the stronger their flavor becomes

Brussels sprouts grow on a stalk and are sometimes sold on the stalk in grocery stores and farmers markets