Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

BRUSSELS SPROUT AND RADICCHIO SLAW

Serves:6

Serves: 6
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes

After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the brussels sprouts.

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
    2 Tbs. maple syrup
    1/4 cup olive oil
    Freshly ground black pepper, to taste

Preparation

  • 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.

    Bring large pot of water to boil. Add 2 teaspoons salt. Add brussels sprouts. Cook until crisp-tender about 5 minutes. Drain; rinse with cold water.
    Using a food processor fitted with 1/8- to 1/4-inch slicing disk, slice 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.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Brussels Sprout and radicchio Slaw

Add Comment

* Required information
1000
Enter the third word of this sentence.

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Fall food carousel

Winter   | Spring   | Summer