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.
3poundsbrussels sproutsends trimmed and outer leaves removed
For The Dijon Vinaigrette:
1/3cupextra-virgin olive oil
3tablespoonsfreshly squeezed lemon juice
3tablespoonsred wine vinegar
2mediumshallotssliced paper thin
1tablespoonDijon Mustard
Kosher salt and Freshly ground black pepper
For Serving The Brussels Sprouts Slaw:
8Medjool datespitted and finely chopped
3/4cuppepitas(aka raw pumpkin seeds) toasted
Parmigiano Reggiano cheeseshaved paper thin, for garnish - optional
Instructions
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.