Brussels Sprout Slaw

Brussels Sprout Slaw

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Brussels Sprout Slaw will look and taste great on your holiday table! You may want to use baby sprouts. Make a day ahead to ease your holiday cooking.

  • 1 Pound Brussels Sprouts
  • 1/2 Cup Olive Oil
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 3/4 Cup Dried Cranberries
  • 1/4 Cup Grated Parmesan
  • 3/4 Cup Sliced Almonds (Toasted)
  1. In dry sauté pan toast almonds for 3 to 5 minutes over a medium-high heat. Stir constantly. Remove from heat and set aside.
  2. Wash and trim off bottoms of Brussels sprouts. Put through food processor with slicing blade or shred by hand. Place in large-size bowl.
  3. In medium-size bowl whisk together olive oil, lemon juice, kosher salt, and pepper. Blend well. Pour over sprouts and toss well. Add dried cranberries, Parmesan cheese, and toasted almonds. Cover with plastic wrap and chill.
  4. Serve chilled.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 5 Minutes Total Time: 25 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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