Brussels Sprout Slaw
This delectable salad combines the earthy crunch of pecans with the delicate bitterness of shredded Brussels sprouts and radicchio. Tossed in a zesty dressing of cider vinegar, lemon juice, mustard, and maple syrup, this dish is a delightful medley of flavors and textures. Perfect for a light lunch or a flavorful side dish, this salad is sure to impress your taste buds with each bite.
— Constant Cookbook
Ingredients
- 1/2 cup pecan halves
- 1 1/2 tsp. plus 1/4 cup olive oil
- 1/4 tsp. kosher salt, plus more, to taste
- 1 tsp. sugar
- Pinch of cayenne pepper
- 2 lb. brussels sprouts, trimmed and fibrous stems removed
- 1 small head radicchio, quartered and cored
- 2 Tbs. cider vinegar
- 1 Tbs. fresh lemon juice
- 2 Tbs. whole-grain mustard
- 3 Tbs. maple syrup
- Freshly ground black pepper, to taste
Instructions
- Preheat an oven to 350°F.
- In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.
- Using the grater attachment of a food processor, shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
- In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
- Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately. Serves 6 to 8.
- Williams-Sonoma Kitchen
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