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Spring Sprout Slaw Recipe


The only drawback to this salad is that you can't make it year-round. Granted, some markets carry a variety of sprouts through the winter months, but there's something about fresh, grassy-tasting spring shoots that perfectly complement light, warm weather dishes. well, you just can't get from sauerkraut.

Ingredients

For the dressing:

  • Juice of 1 ½ lemons
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon kosher salt

For the slaw:

  • 1 cup broccoli sprouts
  • 1 cup pea shoots
  • 1 cup radish sprouts
  • ½ cup shredded carrot
  • ½ cup shredded purple cabbage

Directions

For the dressing:

In a medium bowl, whisk together the dressing ingredients and set aside.

For the slaw:

In a large serving bowl, toss together the sprouts, carrot, and cabbage. Add the dressing and toss again to combine. Cover and refrigerate for 30 minutes; then serve.


Warm Brussels Sprout Slaw

This week, Sunday Supper is all about healthy green recipes. That's good for me as I have been indulging a little too much this last week at various food events. A nice green side for St Patrick's Day will do me good.

I created this slaw because I was looking to put something other than cabbage next to the corned beef or ham that we will be having. If I am going to indulge in some corn beef and potatoes, it's nice to have a healthy vegetable too. While I do like cabbage, I thought it would be nice to change things up a bit. This warm slaw was just the thing I needed.

I typically make Brussels sprouts once per week. They are healthy and can be cooked a variety of ways. I will admit that cooking them does not create a fragrant smell in my kitchen. But if I am also roasting some garlic or baking some cookies, I can easily disguise the smell. Believe me, these Brussels sprouts are really good. I like to make a double batch to have some leftover too.

This recipe is very basic and toppings can be added depending what I'm am serving this with. I love adding a little balsamic glaze when eating the leftovers for lunch or in a salad. Sunflower seeds or toasted sliced almonds are great on top also. But if I am serving corn beef or ham then I want this slaw just as is. The celery seed and mustard dressing shines through and goes great with corned beef or ham.

I shredded the sprouts myself because I was in a mood to do so. That might sound crazy, but sometimes just doing some cooking and chopping relaxes me. It is much quicker to shred them in a food processor if that's how you like to do it and are looking to save time.

If you plan on indulging on St. Patty's Day, you might want to add something healthy next to the beer, corned beef and chocolate stout cupcakes. Below are more healthy green choices from the Sunday Supper tastemakers as well as the Recipe for Warm Brussels Sprout Slaw.


Creamy Spring Vegetable Slaw

Swap out your usual cabbage slaw for this colorful version made with radishes, cucumbers, carrots, and sliced sugar snap peas tossed in a tangy sour cream-dill dressing. It makes a wonderful addition to any spring or early summer potluck spread, or a tasty goes-with-anything side dish alongside any type of protein. Any variety of radish will taste great in this slaw, from red radishes found at the supermarket to rainbow radishes found at the farmers&rsquo market. Our Creamy Spring Vegetable Slaw is best served soon after it has been made, although you can grate the vegetables ahead of time using the coarse grater disk on a food processor. If you don&rsquot have a food processor, you can use the largest holes on a box grater. If you are using a box grater, choose larger radishes to make this step easier&mdashwatermelon radishes are almost the size of your fist. To prevent the grated vegetables from releasing too much water and watering down the dressing, salt them and let them drain in a colander for an hour, then blot them dry before using. If you prefer, you can substitute all or part of the sour cream for plain whole-milk Greek yogurt. (Don&rsquot use fat-free or low-fat yogurt&mdashit has a chalky texture that doesn&rsquot work well in the dressing.)


Sesame-Soy Brussels Sprout Slaw

Spring is here and summer is just around the corner and that means it’s finally the season for cookouts and summertime salads! Mix things up this year, and try this variation on a classic summer dish, coleslaw. This salad is inspired by Asian flavors and leaves out the heavy mayo. Remember to choose organic when buying your Brussels sprouts to avoid pesticide residues!

The Science

A study conducted in Poland tested 365 samples of broccoli, Brussels sprouts, cauliflower and Chinese cabbage for residues of 130 different chemical pesticides. More than 30% of the produce sampled tested positive for at least one insecticide residue, and 4% of the samples tested positive for more than one pesticide. Chlorpyrifos, an organophosphate pesticide linked to negative health effects in children, was the most commonly detected pesticide with more than a quarter of the produce samples testing positive. Almost 10% of the samples exceeded the maximum residue levels allowed on crops. The authors of the study recommend “continuous monitoring and tighter regulation of pesticide residues in vegetables.”

The Recipe

Ingredients

Photo Credit: Cajsa Lilliehook

1 lb. organic Brussels sprouts

Thinly slice Brussels sprouts lengthwise and steam until they become tender, about 4 minutes. Transfer steamed Brussels sprouts to a serving bowl and combine red onion, soy sauce, sesame seed oil, and lime juice.

Serve warm or at room temperature. Top with crunchy sunflower seeds and enjoy!


29432 brussels sprout slaw with dressing and Recipes

Brussels Sprout Slaw

Brussels Sprout Slaw

Sherry-Shallot Warm Brussels Sprouts Slaw - from Rachael Ray

Sherry-Shallot Warm Brussels Sprouts Slaw - from Rachael Ray

Warm Brussels Sprout Slaw with Bacon

Warm Brussels Sprout Slaw with Bacon

Brussels Sprouts in Mustard Sauce (adopted)

Brussels Sprouts in Mustard Sauce (adopted)

Brussels Sprouts And Carrot Salad

Brussels Sprouts And Carrot Salad

Brussels Sprouts With Butternut Sauce

Hope you all had a wonderful Thanksgiving full of belly happy food that put you in a coma for a few hours. What&rsquos a Thanksgiving without the typical surrender shout of &ldquoOmg, I ate too much I couldn&rsquot help myself&rdquo? Normally every year we&rsquoll indulge and look forward having a few days of extra left overs to nosh on. But this year we were so disciplined about how much we ate that we didn&rsquot even have any left overs. Believe it or not, it&rsquos true.

We spent our holiday up in San Francisco with family and had to drive back on Thanksgiving afternoon back to Los Angeles. So during our Thanksgiving brunch we were careful to not eat ourselves to the point of being comatose because of the impending 7 hour drive back home. We were so &ldquogood&rdquo about this that we didn&rsquot even have any dessert. Now that&rsquos what you call will power!

The meal that we cooked had our staple potatoes au gratin , which is always a favorite. Another tradition we must always have at the table is our simple roasted brussels sprouts . Having made these brussels sprouts so many times at different times of the year, we never get tired of this dish. As a matter of fact, we never tire of brussels sprouts. These magical veggie orbs are wonderful when roasted slowly that we&rsquove never really considered preparing them in any other way.

Last week we wanted to experiment more with the brussels sprout in raw form, somewhat like a slaw salad. We&rsquore fans of good, fresh cabbage slaw, so naturally the brussels sprouts slaw would be the perfect transition from our traditional roasted recipe.

Thinly shaved brussels sprouts is as wonderful in it&rsquos raw form as it is in it&rsquos roasted form. The fresh and delicate crunch of these mini orbs, tossed with some crispy bacon, aromatic toasted healthy pecans and touch of mayo is the perfect vegetable side dish to a holiday meal. For brussels sprouts lovers, you can certainly have the roasted version along side this raw slaw dish. Both have such different textures and flavors that bring a unique touch to the holiday menu without being redundant with the same veggie.

We&rsquore having so much fun with eating and preparing brussels sprouts in different ways, that we have another recipe to share with you next week! So brace yourself for more because we&rsquore slightly brussels sprouts obsessed right now.

Update: Click here for complete list of delicious Brussels Sprouts Recipes.


Asian Brussels Sprout Slaw with Carrots and Almonds

Sometimes the simplest of recipes are the most difficult to develop. Take this slaw, for example. It totally got the best of me. It was supposed to be a variation on my honey mustard brussels sprout slaw, with flavors inspired by the “cabbage crunch” slaw at Whole Foods. I sampled that slaw from the Whole Foods buffet a couple of weeks ago after my stomach started growling at me. (You know what they say about grocery shopping while hungry.) Their slaw consists of shredded green cabbage, green onions and sesame seeds tossed in a simple apple cider dressing.

My plan was to trade shredded green cabbage for the shredded sprouts in my slaw recipe, adjust the dressing and be done. Sounds easy, right? Three grocery store trips and one photo shoot in the rain later, I can tell you that it was definitely not.

I blame the cabbage. Perhaps I bought the most waterlogged cabbage of all time. Not sure. All I know is that my shredded cabbage weeped water into that bowl so fast that my slaw was a defeated, limp, brownish-green pile of cruciferous sludge by the time I got back from my second grocery store run. I’m exaggerating, but I couldn’t send you all to potlucks with watery slaw. Oh no. My famous peanut-sesame slaw is so beloved by readers that I am called “slaw lady” in at least one American household. I can’t let my slaw fans down.

I read about a potential solution online. Apparently I could have sprinkled the cabbage with salt and sugar and let it sit for thirty minutes, then rinse the cabbage and squeeze out the excess moisture. That seemed like a lot of work for limp cabbage.

Then I recalled that my brussels sprout slaw never got soggy, so once I had the sauce part finalized, I decided to make a third grocery store run for sprouts. I needed to have this recipe done by 9 am on Thursday, so I drove to the store all groggy-eyed on Thursday at 7 am under stormy skies. I ran over a curb with an embarassingly loud ka-BOOM when I pulled out of the parking lot. The sky was even darker when I got home and I needed daylight for the photos, so I got right to work.

I started feeding sprouts through my food processor, which shreds them in seconds, and then used my handy julienne peeler, to transform the carrots into golden ribbons. (Head’s up: those are affiliate links!) After all that, I couldn’t get enough light inside, so I huddled over the slaw outside as it started to rain on me. That’s slaw dedication right there.

I believe that my hard work paid off with this slaw. It bears less resemblance to the Whole Foods slaw that inspired it, but that’s fine because this one is better. This slaw is light and crunchy with a bold soy-honey dressing, and it won’t go soggy at summer potlucks. It’s mayo-free, so it can sit outside longer than an eggy slaw (within reason, of course). This slaw would be a terrific complement to burgers and brats, but it’s plenty satisfying on its own, too!


Crunchy Braised Red Cabbage and Sprout Slaw

1 teaspoon celery seeds
1 teaspoon caraway seeds
6 juniper berries crushed
1 tablespoon sunflower or vegetable oil
3/4 pound Brussels sprouts, halved
1 ½ cup full-bodied Riesling
2 tablespoons unsalted butter
½ head red cabbage, 1-inch dice

Instructions

Place the celery seeds and the caraway seeds in a mortar and with a pestle, gently grind the seeds.

Warm the oil in a large frying pan over medium high heat. Add the Brussels sprouts and cook, stirring and shaking the pan occasionally, until the Brussels sprouts are golden on the cut side, about 3 to 4 minutes. Add 3/4 cup of the Riesling and continue to cook until the Brussels sprouts are almost cooked and the Riesling has evaporated, about 3 to 4 minutes. Remove from the pan and set aside in a large bowl.

Melt the butter in the frying pan over medium high heat. Add the cabbage, celery, caraway, and junipers berries and cook just until the cabbage begins to wilt, about 4 minutes. Add the remaining 1/2 cup Riesling and cook until the Riesling has evaporated, about 4 minutes.

Over medium high heat, add the Brussels sprouts to the cabbage and toss gently together. Cook until hot, 2 minutes.

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    1. Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
    2. Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.

    I only ever use this as a guide. As other reviewers have noted this can be excellent with modifications to the dressing. I make a much more lemony dressing with salt preserved Meyer lemons, Meyer confit, rice vinegar, lemon zest, evoo, touch of honey salt pepper. Add extra pecorino to the salad as well. Then it’s delish and refreshing.

    I added this to my recipe box years ago. I think I may have written a review then, but this oldie, but goodie, deserves a second look. Lovely as written (very light), and also with more cheese added as some recommend. Trust me. You'll love this combination of fresh sprouts, fresh lemon juice, good olive oil, walnuts and cheese.

    I really liked this salad but I added 3/4 cup cheese total. I also swapped the dressing for an old non appetite one I had, 3T walnut oil, 3T lemon juice, 4T orange juice and a teaspoon of honey. The walnut ratio was perfect to start with. With these modifications, this salad got rave reviews!

    This. was tasty, sure, but it definitely needed something more. As reviewers recommended, I upped the flavors (walnut oil more cheese and toasted walnuts plenty of salt and pepper and fresh lemon juice), but we all still felt it was just kinda meh overall.

    This is a bright tasting salad, perfect for any occasion.

    My in-laws ask me to bring this salad at each Christmas dinner.

    I prepared this recipe (with slight changes) as I'm planning to serve as the vegetable for Thanksgiving Day. If you are looking for a fresh healthy alternative vegetable with great taste and crunch, this is it. The next time, I will make the dressing ahead of time (almost like a caesar salad dressing with dijon mustard, lots of garlic, salt, pepper, parmesan, etc.), then blend with remaining ingredients. Very good all around--double the recipe as it's good eating the next day (if any left). Don't be afraid to add more lemon juice, parmesan, dijon, etc. Either way, it's simple, and good, and will be a great addition with the turkey, gravy, potatoes, and stuffing!

    Have to say as written this is pretty bland. Only 2T of pecorino for 1.5 lbs of sprouts? I used about a cup of shredded cheese and the juice from one and a half lemons (meyer lemons, not as sour) and added 3T of Braggs, because it still needed salt. Also more olive oil. I do love brussels sprout salads, but this one I won't be going back to.

    I HATE Brussels sprouts. Whenever 'required' to eat them would gag on them. But this recipe was delicious! It is literally the first time I ate and enjoyed them.

    Great, different salad that I think always pleasantly surprises people who thought they didn't like brussels sprouts. I'm much more generous with the cheese and lemon juice, however.

    Once I played with the proportions, this salad was delicious. I will make it again and again. I added more cheese and about 2x as many walnuts, plus a little garlic in the dressing. Don't forget a healthy amount of freshly-ground pepper. Shredding the sprouts in the food processor is definitely the way to go.

    Fantastic salad. The cheese and walnuts are the perfect additions. Loved it!

    Very tasty. At first I thought it was bland, but then I just kept adding more Pecorino. In the end, I think I added too much, but it was tasty. I used walnuts instead of pecans, because that's what I had on hand. I brought some in to work for a coworker who likes Brussels sprouts and she said it was very good.

    This recipe was voted best at our St. Patrick's Day Eve "greenfest." Really nice, light and tasty. A few thoughts: - the proportions seem a bit off. I would suggest 1.5 times as much dressing as called for, with an emphasis on the lemon juice, and at least 2x as much grated parmesan as called for, for texture and flavor - Needs lots of pepper and some salt Finally, I wish I had a big food processor, because having doubled the recipes it was a LOT of slicing to do (and my thumb was part of the slicing). Will definitely make again

    I loved this salad. I may have used more lemon juice and less olive oil than called for, because I eyeballed it, and I forgot to bother toasting the walnuts. It made for a delicious and super healthy lunch, paired with a half veggie sandwich that my boyfriend and I shared. And I have leftovers for tomorrow! Wee!

    Made this for Thanksgiving and it was a big hit. Nice contrast with the other dishes which were all traditional Thanksgiving fare. Also a good way to incorporate Brussels sprouts on the menu when you don't want to serve them roasted.

    This lacked flavor so I added lemon zest, and a splash of both butternut squash oil and Meyer lemon balsamic vinegar.Perfect!

    My husband and I loved this salad! I added some lemon zest as well. It's healthy, fast, and tasty! Keeps well too.

    Very simple, fast and easy to make and a great way to get a raw vegetable (with all the benefits) into a meal! I was worried the brussel flavor would be too strong but it was fine! The cheese matters, quality is important. I think next time I may try a specialty oil like pecan or hazlenut, and maybe a small amount of fresh garlic for another healthy punch.

    Tasty, yes, but not exceptional. Quick and easy to prepare (thanks, in large part, to the slicer attachment for my cuisinart), and relatively good for you. I debated giving it two forks (because it was quite good), but I feel it just crossed into "three fork delicious" territory. And though I'm happy I settled upon this recipe (quick to make AND healthy to boot!), I'm not sure Iɽ make it again. Good in a time-crunch, but there are other Brussels sprout salad recipes that pack a little more punch.

    Had pretty much this exact recipe at a hip Mediterranean restaurant on a recent visit to Chicago, and just had to recreate it on my return home. I used the slicer on my food processor for quick prep, and it turned out perfect. Simple and delicious.

    I wouldn't have believed that brussel sprouts could be eaten raw. I used the food processor to slice them. It was a pleasant surprise, and so easy!

    Delicious. Had something similar at Corsino Cantina in NYC, they served it on a crostini and they didn't add walnuts. I recreated the crostini and cooked a few with the slaw on. They were both delicious yet had such different tastes. Highly recommend either making it yourself or heading to Corsino Cantina. http://www.corsinocantina.com/menu/

    Another admirable recipe for raw vegetables that I never expected would be so good in the uncooked state! Followed the advice of other reviewers and increased, slightly, the olive oil and lemon juice. Used 1/3 cup cheese and would definitely NOT add more than that. Easy and fast to make - a nice plus for a weeknight meal.

    An alternative: throw the raw brussel sprouts in the Cuisinart, add lemon, olive oil, feta, and salt and pepper. Perfect spring salad.


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