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Brussels Sprout and Root Vegetable Slaw

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Brussels Sprout and Root Vegetable Slaw
Votes: 6
Rating: 2.67
You:
Rate this recipe!
Prep Time 1 hour
Servings
6-8
Ingredients
For the vinaigrette:
  • 4 tablespoons sherry vinegar
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons maple syrup
  • 1 shallot minced
  • 4 tablespoons extra virgin olive oil
  • salt and pepper to taste
For the salad:
  • 1 pound Brussels sprouts washed and dried
  • 1 medium carrot peeled
  • 1 medium parsnip peeled
  • 3 Tuscan kale leaves thinly sliced
  • 3 red cabbage leaves thinly sliced
  • 1 pear
  • 1 cup hazelnuts roasted and roughly chopped
  • 1/2 cup dried cranberries
  • 1/4 cup Parsley Leaves roughly chopped
  • salt and pepper to taste
Prep Time 1 hour
Servings
6-8
Ingredients
For the vinaigrette:
  • 4 tablespoons sherry vinegar
  • 1/2 tablespoon Dijon mustard
  • 2 tablespoons maple syrup
  • 1 shallot minced
  • 4 tablespoons extra virgin olive oil
  • salt and pepper to taste
For the salad:
  • 1 pound Brussels sprouts washed and dried
  • 1 medium carrot peeled
  • 1 medium parsnip peeled
  • 3 Tuscan kale leaves thinly sliced
  • 3 red cabbage leaves thinly sliced
  • 1 pear
  • 1 cup hazelnuts roasted and roughly chopped
  • 1/2 cup dried cranberries
  • 1/4 cup Parsley Leaves roughly chopped
  • salt and pepper to taste
Votes: 6
Rating: 2.67
You:
Rate this recipe!
Instructions
  1. In small mixing bowl, combine vinegar, mustard, maple syrup and shallot. While whisking vigorously, add olive oil in a steady stream until emulsified. Season vinaigrette with salt and pepper to taste, and set aside until needed.
  2. Using a mandoline, cut Brussels sprouts in 1/8-inch thick slices. Switch mandoline blade setting to julienne and slice carrot, parsnip and pear.
  3. In large serving bowl, toss together sliced Brussels sprouts, carrot, parsnip, pear, kale leaves, red cabbage leaves and hazelnuts.
  4. Toss salad with reserved vinaigrette and check seasoning. Season with salt and pepper to taste, if needed. Garnish with dried cranberries and parsley leaves to serve.

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