Monday, January 19, 2015
In our home, the meager sprout feels big love. Sprouts are actually one of my favorite veggies and a staple that I love to always have on hand. There's so much you can do with them; roast, steam, saute, baked dishes and they even make perfect bases for salads and slaws. The options are endless.
Let's focus on the slaw for a second. Are you a fan of coleslaw? Well, I've long been a lover of coleslaw. Homemade, from a restaurant, or spruced-up store bought stuff. I've never been the kind to turn down coleslaw when it's available. It is a perfect side on those spring and summer days and it's just light and refreshing.
I love playing around with different bases for slaw; I love all the veggies that are out there and all the colors, flavors and textures that bring to the table. I'd have to say one of my favorite veggies to use in slaw is the simple, Brussels sprout. It gives you the texture and color of cabbage but adds a little different flavor that I'm obsessed with.
Boy, was it worth the wait. This slaw is amazing! It's refreshing, light and filling. And the flavors. Oh man! The sprouts really shine, but that vinaigrette really adds a burst of fresh and bright flavor. It's creamy, tangy, sweet with a hint of tartness. The shredded Brussels sprouts are tossed in the vinaigrette and then the slaw gets a topping of delicious toasted pecans and sweet and tart pomegranates. It's chilled for a few hours, allowing the flavors to meld and then it's ready to go.
Brussels Sprout Slaw
1/2 Cup pecans
1 1/2 Lbs brussels sprouts, trimmed
4 Tbsp mayonnaise
2 Tbsp Greek yogurt
3 Tbsp dijon mustard
2 Tbsp honey
6 Tbsp vegetable oil
1 Tsp grated orange zest
1/4 Cup apple cider vinegar
2 Tbsp ornage juice
Kosher salt and freshly ground pepper, to taste
1/4 Cup pomegranate seeds
Preheat oven to 375. Place the pecans in a single layer on a baking sheet. Bake until golden brown, about 6-8 minutes. Let cool, then coarsely chop. Set aside.
Using a large holed box grater, a sharp knife or a food processor fitted with a shredding attachment, shred the brussels sprouts.
In a large bowl combine mayonnaise, yogurt, mustard, honey, vegetable oil and orange zest and whisk to combine. Whisk in the vinegar and orange until smooth. Add the brussels sprouts to the vinaigrette and toss to combine. Season with salt and pepper, taste and adjust seasoning if needed. Transfer the slaw to a serving dish and sprinkle the pecans and pomegranate seeds over the top of the slaw. Cover and refrigerate for 2 to 4 hours.
Recipe source: barely adapted from Damaris Phillips via Food Network