Brussels Sprout Slaw with Raspberries and Almonds.
- Total:
- 22 min
- Active:
- 20 min
- Yield:
- 6 servings
Ingredients
Directions
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!
Cook's Note
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.
My Private Notes
Now Playing
No-Churn Watermelon Ice Cream Slices 00:53
Now Playing
Crispy Chicken Parm Balls 00:47
Now Playing
Strawberry Shortcake Cupcakes 00:41
Now Playing
Four-Flavor Sheet Pan Pancakes 00:50
Now Playing
Giant Reese's Cup with Pieces 00:51
Now Playing
