Warm Brussels Sprout Slaw With Mustard Seeds And Walnuts
In this delightful recipe, brown mustard seeds sizzle and pop in warm olive oil, infusing the dish with a burst of flavor. Shallots caramelize to a golden brown, adding depth to the shredded Brussels sprouts. Zesty lemon juice brightens the dish, while toasted walnuts provide a satisfying crunch. A symphony of savory and tangy notes dance in each bite, making this dish a delightful addition to your table.
— Constant Cookbook
Ingredients
- 1 olive oil
- 2 brown mustard seeds
- 2 large shallots, sliced
- 3/4 kosher salt, divided, plus more for seasoning
- 1 1/2 Brussels sprouts, trimmed, shredded
- 2 fresh lemon juice
- 1/2 walnuts, toasted, chopped
Instructions
- Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook, stirring frequently, until seeds begin to pop. Add shallots and 1/4 tsp. salt and toss to coat. Lower heat to medium and cook, stirring frequently, until lightly browned, 4 minutes. Add shredded Brussels sprouts and 1/2 tsp. salt and toss to coat. Pour in 1/3 cup water, reduce heat to medium, and cook until sprouts are crisp-tender, about 4 minutes. Stir in lemon juice and toss to coat. Season with more salt, if desired. Toss in walnuts and serve.
Yield
4 servings
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