Traditionally, a slaw is a dish made from raw, shredded cabbage with some kind of dressing. Since a brussels sprout is just a tiny cabbage, there are lots of recipes out there for Brussels Sprout Slaw. I’ve tried many of them, but I just can’t get excited about raw sprouts. They are begging me to cook them.
5 minutes in a sauté pan makes all the difference in this recipe. So “Slaw” may be a misnomer, but this is a beautiful, versatile dish for either your Thanksgiving table or a late summer barbecue, and either on its own or as a bed for grilled chicken or fish. It’s also a great way to use up your excess CSA veggies. I always get a kohlrabi around this time of year, which shredded raw will add a nice crunch. A cubed and roasted winter squash will work well in here too.
You can enjoy this right away, but I think the flavors really sing when you refrigerate it overnight, then bring it to room temperature before serving.
TIP: Add the raisins to the dressing as soon as you make it. The longer they stay in there, the more hydrated they will get; and the juicy, pickled raisins really pop in this dish.
EQUIPMENT: Small Bowl, Medium/Large bowl, Cutting Board, Knife, Sauté Pan or Frying Pan, Whisk, Large Spoon, Box Grater (optional)
Autumn Slaw with Sautéed Brussels Sprouts
Ingredients
- 1/2 lb Brussels Sprouts
- 1/4 cup Shallot, diced
- 1/3 cup Carrot, shredded
- 1/4 large (or 1/2 small) Apple, cut in matchsticks
- 2 tbsp Olive Oil
- 1/4 cup Apple Cider Vinegar
- 2 tbsp Honey
- 1 tbsp Dijon Mustard
- 1/4 cup Raisins
- Salt and Pepper to taste
- Toasted Almonds (optional)
Directions
- Step 1 Make the dressing. To a small bowl, add the diced shallot, vinegar, honey, mustard, salt and pepper. Whisk to emulsify, then add the raisins (I add the raisins to the dressing as early as possible).
- Step 2 Prep the vegetables. Trim the ends of your spouts, then shred them in a food processor, or halve them then thinly slice. I use the large holes of a box cutter to grate my carrot, but you can always buy them pre-shredded if you choose. Finely dice the shallot. To create the apple matchsticks: halve the apple. With the flesh side down, slice thinly. Then stack the slices on their side, and slice again.
- Step 3 Heat the olive oil in a pan over medium heat. Add the shredded sprouts and season with salt and pepper. Sauté for 5 minutes or so, until tender.
- Step 4 In a medium bowl, toss together the sprouts, carrot, apple, and dressing. Serve immediately or cover and refrigerate for up to 2 days. Top with toasted almonds if desired.
SUB LIST
| Shallot | Red Onion |
| Olive Oil | Any neutral oil |
| Apple Cider Vinegar | Red Wine Vinegar, Champagne Vinegar |
| Raisins | Fresh Grapes (These are delicious pickled in the dressing!), dried cranberries |
| Toasted Almonds | Hazelnuts, Walnuts, Pecans |
