Recipe Background
Sprouts Slaw combines bright Brussels sprouts with sweet cherries for a fresh, vibrant dish.
The inspiration for my Sprouts Slaw came during a delightful Sunday afternoon at a local farm-to-table restaurant. It was the first sunny day after that harsh winter, and I'd just moved to a new city. Feeling adventurous, I decided to explore a neighborhood known for its experimental cuisine, and that's where I stumbled upon this unlikely dish. The slaw was unlike anything I'd tasted before, with its fresh, vibrant flavors marrying perfectly with the unexpected tartness of dried cherries. I remember chatting with the chef, his hands stained with olive oil and snippets of shredded Brussels sprouts, as he shared tips on creating the perfect emulsification with olive oil and Dijon mustard.
Determined to recreate that unforgettable moment in my own kitchen, I stocked up on farm-fresh ingredients. My pantry already held a trusty bottle of honey and a jar of minced garlic, so it felt like destiny. As I tossed the shredded sprouts with generous handfuls of sliced almonds and grated parmesan, I couldn't help but appreciate the textural contrast. A pro tip I learned that day was to let the slaw rest at room temperature before serving so the flavors could truly meld together. Now, every time I whip up this slaw, it's like a little piece of that sunny afternoon comes back to life in my kitchen.
Ingredients
For the vinaigrette:
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- kosher salt to taste
- pepper to taste
- 1/3 cup olive oil
For the slaw:
- 1 pound Brussels sprouts trimmed and shredded, plus more, to taste, trimmed and halved, for garnish
- kosher salt to taste
- pepper to taste
- 1 cup dried cherries or cranberries plus more, to taste, for garnish
- 2/3 cup almonds sliced
- 1/2 cup parmesan cheese grated
Directions
- In a large bowl, add the lemon juice, the honey, the Dijon mustard, the garlic, the salt, and the pepper and stir until it is combined.
- Add the olive oil to the vinaigrette mixture and whisk until it is emulsified.
- In a second bowl, add 1 pound of the shredded Brussels sprouts, the salt, and the pepper and toss to combine.
- Add 1 cup of the dried cherries, the almonds, and the parmesan cheese to the sprouts mixture and toss to combine.
- Drizzle 1/2 of the vinaigrette over the sprouts mixture and toss well to coat.
- Let the sprouts mixture sit at room temperature, about 15 minutes.
- Toss the sprouts mixture.
- Taste the sprouts mixture and season with the salt and the pepper, as needed. Toss to combine.
- Drizzle the sprouts mixture with the remaining vinaigrette and toss to combine.
- Serve the sprouts mixture garnished with the extra halved Brussels sprouts and the extra dried cherries.
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