Are you looking for a coleslaw to carry you through the fall season? A slaw you might even consider inviting to the holiday table? This recipe obliges with an autumnal touch to the traditional summery cabbage coleslaw. In place of cabbage, the favorite fall vegetable — aka the Brussels sprout — steps up to the plate.
OK, OK, I know that Brussels sprouts are not everyone’s favorite vegetable, but hear me out. The Brussels sprouts in this recipe are not cooked (it’s the cooking process that will often unleash the dreaded sulfurous aroma that is off-putting to many). This recipe keeps the sprout raw and may, just may, get a few sprout haters to accept this little crucifer on their dinner plate.
In this slaw, thinly sliced or shredded Brussels sprouts take over the role that cabbage plays in a traditional coleslaw, which is a reliable crunchy vegetable that will stand up to robust and sharp dressings and won’t go soggy, even after a night in the refrigerator. And while it’s reasonable to assume that Brussels sprouts are actually a small cabbage, they are not, despite the resemblance. They are, however, in the same family, and classified as brassicas or a crucifer, all of which tend to be sturdy and earthy and maintain a pleasant crunch.
This recipe certainly leans toward fall and even has a whiff of the holidays with orange and cranberries. The slaw is dressed with a sweet and sharp mustard dressing, and pine nuts add a toasty crunch. Feel free to substitute almonds or walnuts for the pine nuts. You can serve the slaw right away, but if you have the time, refrigerate it for an hour or two to let the flavors develop.
Brussels Sprouts Slaw
Yield: Serves 4
- 1 pound Brussels sprouts
- 1 large carrot, coarsely grated
- 1/3 cup dried cranberries
- 3 tablespoons lightly toasted pine nuts (or 1/4 cup chopped toasted almonds or walnuts)
- 1/2 teaspoon finely grated orange zest
- 1/4 cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh orange juice
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
1. Trim the ends of the Brussels sprouts and discard any spotted leaves. Either shred the sprouts in a food processor, or very thinly slice with a paring knife or a mandoline. (I prefer to slice so the Brussels sprouts maintain some of their shape.) Transfer the Brussels sprouts to a large bowl and add the carrot, cranberries, pine nuts and orange zest.
2. Whisk the dressing ingredients in a small bowl. Pour half of the dressing over the Brussels sprouts and stir to thoroughly coat. Taste for seasoning and add more dressing to your taste and preferred consistency. Refrigerate for at least one hour or up to 24 hours. Serve cold or at room temperature.
Lynda Balslev is an award-winning food and wine writer, cookbook author and recipe developer. She also authors the blog TasteFood, a compilation of more than 600 original recipes, photos and stories. More of her recipes can be found at suntimes.com/taste.