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 Sprouts Slaw Recipe 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 to add some freshness to an all-out meal like Thanksgiving.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Shaved Brussels Sprouts Slaw Recipe
For The Shaved Brussels Sprouts:
- 3 pounds brussels sprouts ends trimmed and outer leaves removed
For The Dijon Vinaigrette:
- 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
For Serving The Brussels Sprouts Slaw:
- 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
- How To Shave 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.
- Make The Dijon Vinaigrette: 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 for a few minutes. Just before serving, stir in the pepitas and dates, shave cheese over the top, and serve.