Photo by Bobbi Lin
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Recipe information
Yield
Serves 8
Ingredients
1
/4 cup fresh blood orange or regular orange juice
1
/4 cup olive oil
2
tablespoons sherry vinegar
1
teaspoon Dijon mustard
Kosher salt, freshly ground pepper
2
cups Brussels sprouts
2
firm but ripe red-skinned pears, cut into quarters, cored, thinly sliced
1
bunch small beets, trimmed, peeled, thinly shaved on a mandoline
4
cups mixed radicchio leaves, torn if large
1
/4 cup unsalted, roasted pumpkin seeds (pepitas)
Need to make a substitution?
Preparation
Step 1
Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
Step 2
Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.