We tend to think of grated big green heads of cabbage when slaw is mentioned. But one of the smallest members of that same family yields an equally delicious end product. Think Brussels sprouts … the perfect cabbage size for Barbie as we would have said in childhood. And thanks to the food processor, it makes a super quick side dish that can be made ahead and served either room temperature or chilled. You can add crumbled cooked bacon if you wish, but it’s just fine as an accompaniment to grilled pork, chicken or beef as is. I like slaw finely chopped, but you can shred it if you prefer. The key is to toast the pecans, so don’t neglect that step! Enjoy!
Brussels Sprouts Slaw
Yield: 4-6 servings
1-1/2 pounds Brussels sprouts, trimmed
1/2 cup chopped toasted pecans
1/4 cup white wine vinegar
6 tablespoons canola oil
6 tablespoons mayonnaise
3 tablespoons prepared mustard (Dijon or stone ground)
2 tablespoons orange juice
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon black pepper
Place the Brussels sprouts in the bowl of a food processor and chop. Place in a serving bowl along with the pecans. In a separate bowl, whisk together the vinegar, oil, mayonnaise, mustard, orange juice, honey, salt and pepper. Pour over the Brussels sprouts mixture and toss to evenly coat. Cover and refrigerate at least 2 hours before serving.
Haute Flavor 