Make the vinaigrette: In a small sauté pan, warm the vinegar, sesame oil and sugar over medium heat. When it begins to simmer lightly, 1-2 minutes, whisk in the olive oil and transfer to a large bowl.
Make the slaw: Toss the Brussels sprouts thoroughly in the vinaigrette with a pinch of salt. Stir in the purple cabbage and half of the almonds. Taste for seasoning. Transfer to a serving platter and top with remaining almonds and raspberries.
Shopping tip: If you want this to be even richer, stir in a few spoonfuls of mayonnaise and use this as a slaw/sauce hybrid for fish tacos or classic cold cut-filled sandwiches!
This is a great time to get out the slicing blade in your food processor. Remove the bottoms from the Brussels Sprouts and let the processor do the work for you. Remove them from the bowl and slice the cabbage.
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