Brussels Sprouts Slaw
User Reviews
5
Brussels Sprouts Slaw
Description
The Brussels Sprouts Slaw recipe begins by finely shredding raw Brussels sprouts into thin strips resembling cole slaw. These strips are salted and peppered then mixed with dried cherries, sliced almonds, and grated Parmesan cheese. The slaw is dressed with a bright vinaigrette made from lemon juice, honey, Dijon mustard, minced garlic, salt, pepper, and olive oil.
The salad combines the natural crunch and mild bitterness of Brussels sprouts with the sweet-chewy texture of dried fruit, nutty crunch from almonds, and savory sharpness of Parmesan. The lemon-honey Dijon vinaigrette adds acidity, sweetness, and a touch of mustard heat, which brightens and ties the ingredients together.
This slaw can be served immediately after a brief 15-minute rest for flavors to meld or chilled for later use. It is versatile as a salad side dish, an ingredient topping sandwiches, or a stand-alone light salad. Leftovers maintain texture and flavor well the next day.
Ingredients
- 1 pound Brussels sprouts stems removed and thinly sliced or shredded, raw
- 1 cup dried cherries or cranberries, figs, etc
- ⅔ cup almonds these can be toasted or honey roasted, sliced
- 1/2 cup Parmesan Cheese grated
- salt kosher salt
- black pepper kosher salt
vinaigrette
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic minced, clove
- salt big pinch, kosher
- black pepper big pinch, kosher
- ⅓ cup olive oil
Instructions
- Thinly slice or shred the brussels sprouts into thin strips - the smaller the pieces, the better. Think cole slaw strips!
- Place the brussels in a bowl. Add a big pinch of salt and pepper and toss. Add in the cherries, almonds and parmesan cheese. Drizzle in half of the vinaigrette. Toss the slaw and let it sit for 15 minutes at room temperature. If you’re making it ahead of time, stick it in the fridge until you’re ready to use (along with the remaining dressing, in a separate container).
- After 15 minutes, toss the slaw again. Taste and season with more salt and pepper (you may need it!) and drizzle on more dressing as you’d like. Serve as a salad, a side or on top of sandwiches.
- Save any leftovers in a sealed container in the fridge. I LOVE this the next day!
vinaigrette
- Whisk together the lemon juice, honey, dijon, garlic, salt and pepper until combined. Whisk in the olive oil until the mixture is emulsified. This stays great in the fridge for a few days, just whisk or shake before using.
User Reviews
Overall Rating
5
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