Healthy Living: Brussel Sprouts and Red Cabbage Slaw

Though I hated them as a kid, now I LOVE Brussels sprouts. Usually I just eat them roasted with a little olive oil and sea salt. And maybe a squeeze of lemon juice or a sprinkling of grated Parmesan. I also love them in pasta, on a pizza, or alongside roasted fish or poultry. But recently I discovered how delicious they are raw–grated or thinly sliced into a slaw or salad. This salad was inspired by a recipe I saw in Food & Wine last year that combined roasted Brussels sprouts with raw red cabbage in a colorful slaw. I loved the idea of combining Brussels sprouts with red cabbage, but I thought it would be great to keep it simple and just to serve everything raw, tossed with a tangy Dijon vinaigrette.



Super healthy and easy to prepare, Brussels sprouts are a must for me on Thanksgiving day. This slaw is delicious served with roast turkey (or chicken or pork) and is really simple to make. Thinly slice your Brussels sprouts and red cabbage, combine with toasted pine nuts and dried cranberries, and toss with vinaigrette. And if you want, top with some Parmesan shavings. Less than 20 minutes and you're done! Thanksgiving never looked, tasted (or felt) better.

BRUSSELS SPROUTS & RED CABBAGE SLAW

Serves 8

1 pound Brussels sprouts, woody ends removed (as well as any discolored leaves)
1 1/2 pounds red cabbage (about 6 cups)
1/2 cup dried cranberries
1/4 cup toasted pine nuts
2 teaspoons Dijon mustard
1 1/2 tablespoons honey
3 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
Salt and pepper to taste
Parmesan shavings (optional)

Slice the Brussels sprouts in half lengthwise and slice as thinly as possible. Slice the red cabbage in half, remove the core and slice as thinly as possible. (You can use a mandoline if you have one–just be careful!).

In a large bowl, combine the Brussels sprouts and the cabbage with the dried cranberries and toasted pine nuts. In a separate bowl, whisk together the Dijon mustard, honey, and sherry vinegar. Add the olive oil in a steady stream, whisking constantly until combined. Season with salt and pepper.

Pour the vinaigrette over the slaw and toss well to combine. Serve immediately, garnished with Parmesan shavings, if desired.