Shaved Brussels Slaw with Dates and Pepitas

Shaved Brussels Slaw with Dates and Pepitas
Shaved Brussels Slaw with Dates and Pepitas | http://saltandwind.com We're all for roasting, hashing, or sautéing a Brussels sprout or two but, in our book, slaws take the cake. During the Fall and Winter, the Californi...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
-
Servings
10 to 12
Season
Shaved Brussels Slaw with Dates and Pepitas | http://saltandwind.com
Skill
Intermediate
Course
Dinner, Lunch, Salad, Side
Cuisine
American
Ingredients
10
Hands-On Time
10 minutes
Total Time
20 minutes
Yield
-
Servings
10 to 12
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Shaved Brussels Slaw with Dates and Pepitas | http://saltandwind.com

We're all for roasting, hashing, or sautéing a Brussels sprout or two but, in our book, slaws take the cake. During the Fall and Winter, the Californian in us misses the freshness of summer salads and this Shaved Brussels Slaw with Dates and Pepitas fills that void.

But what we really love? That making Brussels this way is in fact way simpler than roasting, takes up less time than sautéing, and allows you toadd some freshness to an all-out meal like Thanksgiving.

Ingredients

  • 3 pounds brussels sprouts

    ends trimmed and outer leaves removed

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons red wine vinegar
  • 2 medium shallots

    sliced paper thin

  • 1 tablespoon Dijon Mustard
  • kosher salt and Freshly ground black pepper
  • 8 Medjool dates

    pitted and finely chopped

  • 3/4 cup pepitas

    (aka raw pumpkin seeds) toasted

  • Parmigiano Reggiano cheese

    shaved paper thin, for garnish - optional

Instructions

Using a sharp knife, mandolin, or the slicing disc attachment on a food processor, cut all the Brussels sprouts into paper thin shavings. Place in ice water while you make the dressing. 

Tip

The Brussels can be prepared a day ahead. Chill in ice water for 30 minutes, then drain and wrap in damp paper towels. Refrigerate in airtight container.

Place the olive oil with the lemon juice, vinegar, shallots and mustard in a jar, close, and shake until combined. Taste and add more seasoning, as desired. Toss the dressing with the brussels sprouts, season with salt and pepper and set aside to marinate. Just before serving, stir in the pepitas and dates, shave cheese over the top, and serve.

Tip

The Brussels can be marinated in the dressing up to 2 hours ahead of time and kept at room temperture. Stir, taste, and reseason, as needed, before serving. 

Footnotes

Photo by Aida Mollenkamp // Food Stying by Lillian Kang

http://saltandwind.com/recipes/232-shaved-brussels-slaw-dates-and-pepitas-recipe

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