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.
ends trimmed and outer leaves removed
sliced paper thin
pitted and finely chopped
(aka raw pumpkin seeds) toasted
shaved paper thin, for garnish - optional
Shave The Brussels Sprouts: 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.
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.
Make The Dressing: 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.
Dress The Brussels Sprouts: 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.
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.
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