A Colorful Brussels Sprouts Salad For Summer Days

1Photo: Courtesy of Kitchen Konfidence.
There’s just something about an over-the-top casserole packed with layers and layers of flavor that makes me swoon each and every time. But sometimes, I do crave a simple and healthy side dish. When one of these cravings comes along, I make this easy Brussels sprout slaw:a colorful mix of shredded Brussels sprouts and radicchio is tossed with a sweet-tart dressing made of apple cider vinegar, maple syrup, lemon juice, and whole-grain mustard. The slaw is then finished with homemade spiced pecans. Bitter yet balanced, this seasonal salad can be prepared in advance and requires minimal cook time. Continue reading for the recipe.
3Photo: Courtesy of Kitchen Konfidence.
Brussels Sprouts Slaw
Serves: 6-8
Ingredients
To make the spiced pecans:
1/2 cup pecan halves
1 1/2 teaspoons olive oil
1/4 teaspoon kosher salt
1 teaspoon sugar
Pinch of cayenne pepper
To make the slaw:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons whole grain dijon mustard
3 tablespoons pure maple syrup
Kosher salt
Freshly ground black pepper
2 pounds Brussels sprouts, bottoms trimmed
1 small radicchio head, quartered and cored
Instructions
Start by making the spiced pecans. Preheat oven to 350 degrees.
Add pecan halves to a small bowl and drizzle with 1 1/2 teaspoons olive oil. Sprinkle pecans evenly with the kosher salt, sugar, and cayenne. I like to sprinkle a little bit, then toss, and repeat
Spread pecans out over a rimmed baking sheet, and toast in the oven until browned and fragrant (10 - 12 minutes). Definitely check the pecans at 9 or 10 minutes to make sure they aren't burning. Let cool.
Next, prepare the slaw dressing. Combine 1/4 cup olive oil, apple cider vinegar, lemon juice, mustard, and maple syrup in a mason jar. Season with 3 pinches of salt and several turns of black pepper. Cap the jar, and shake until combined. Taste for seasoning. I like to season my vinaigrettes aggressively, so I don't have to add any additional seasoning later. This means that the vinaigrette should taste a bit too salty on its own.
Using the grater attachment of a food processor, shred the Brussels sprouts and radicchio. You can certainly do this by hand if you don't have a food processor. Transfer to a large bowl, and drizzle with half of the vinaigrette, tossing to combine. Add more vinaigrette if needed. You want to coat the shreds, not drown them (no dressing pooling at the bottom).
Let stand for 15 minutes to "cook" the sprouts. Top with spiced pecans and serve immediately.

More from Food & Drinks

When ex-teen Rachel Gelmis was drug tested, she knew she was clean. But the test thought differently. Her results were, like, insanely positive for a lot ...
It's no secret that food is one of the best categories for nostalgia. Who doesn't wax poetic about snack foods like Dunkaroos? But not all of our favorite...
If you've got a Trader Joe's in your neighborhood, chances are it's your go-to supermarket. It's cheap, convenient, and the snacks are unbeatable. It ...
S'mores are a messy dessert favorite. But why not skip the sticky situation and enjoy yours in a cone
Turmeric has quickly become classified as one of those magic superfoods — you know, the ones that you're always hearing about. This spice is basically the ...
While some people might be trying to get you to delete your Instagram food pics, there are many, many more tinkering around in their high-tech laboratories...
Growing up, your parents may have told you to be grateful for your food, because some people are starving. Now, your own meals can actually help other ...
(Paid Content) Scrambled eggs for breakfast? Yawn. Standard-issue pancakes? Predictable. To effectively get us out of bed in the a.m., we prefer a morning ...
Coffee lovers of the world, get ready. We have news that might make even a die-hard caffeine addict à la Lorelai Gilmore jump up and down in excitement. ...
DIY cotton candy ice cream that doesn't require an ice cream maker? Winning
Whether you're brunching or, uh, dinnering, etiquette is of the utmost importance when dining out. And no, we don't mean keeping your elbows off the table...
Once in college, I had a friend Google "how to make a grilled cheese," and I remember being completely baffled that someone would need a step-by-step ...
Once the vegetable our moms would have to beg us to try ("just a bite!"), today, we can't get enough of cauliflower. It practically defines the word ...
Great drinks, a perfect soundtrack, the perfect lighting: all these things can make a party good. But what makes a get-together memorable? The food. Once ...