Brussels Sprout Slaw

This recipe is number nineteen in my Thirty for Thanksgiving project where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some recipes that would be perfect to serve at your Thanksgiving table.  I’ve adapted this one from the Vegetable Sides insert and you can find a similar recipe here at the Food Network.

I love slaw but not the traditional southern slaw swimming in mayonnaise.  I prefer an oil and vinegar based slaw like this one.  You’ll want to prep this ahead of time if you’re making it for Thanksgiving because the brussels need some time to soak and break down in the dressing.  They’ll still retain some lovely crunch and the pecans and raisins are a great addition I wouldn’t skip.

I chopped the brussels by hand but throw them in a food processor to save time and get a more even shred if you like.  DSC_0241

What to buy (serves 3-4):

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • salt and pepper, to taste
  • 2 pounds Brussels sprouts, trimmed and shredded in a food processor or with a knife
  • 1/2 cup raisins
  • 1/2 cup pecans, chopped and toasted

What to do:

  • whisk together the oil, vinegar, lemon juice, mustard, maple syrup and some salt and pepper in a large bowl
  • add brussels to the bowl with the dressing and toss to combine
  • cover and refrigerate for at least 30 minutes before serving which will allow the sprouts to break down and soften
  • add the pecans and raisins before serving

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