Slaw of wee little cabbages.

Brussels sprout slaw with grapefruit-fig vinaigrette. © Ryan Schierling

Where we have merely dedicated a five-day stretch to the subject, one could potentially spend a lifetime dedicated only to documenting variations of slaw. As much as we appreciate the cruciferous veg, we are not the people to make such an exploration of a specific side dish our exclusive focus. However, we would be remiss if we did not include a variation using Brussels sprouts for this "5 days 5 ways" celebration of slaw.

Brussels sprouts are oft referred to as "wee little cabbages" in our household. This is technically fitting as they are members of the same genetic family – from the Brassica genus, to be exact – and in excellent company with some other very delicious vegetables such as broccoli, cauliflower and, of course, cabbage. When it comes to sensitivity to the more bitter aspect of this family, Brussels sprouts are probably one of the trickier to develop a taste for, but the little bit of work it takes to complement that touch of bitter is well worth it. Where cooking serves to soften this bitterness, a raw salad requires an act of embracing and balancing it.