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Often, my Thanksgiving side dishes can be quite involved. And to be honest, I like them that way. 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. Maybe it’s the butter. Maybe it’s the cream. Or maybe it’s the cheese. I don’t know. I just love them 🙂
But sometimes, I do crave a simple and healthy side dish during the holiday season. When one of these cravings comes along, I make this easy Brussels Sprout Slaw. A colorful mix of shredded brussels sprout 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.
In the recipe, I shred raw brussels sprouts and radicchio in a food processor. If you don’t have a food processor, you could certainly use a hand grater. I’m sure you could make this recipe with a pre-packaged slaw mix, but I don’t think it would be as tasty.
If you are looking to prepare this side dish in advance, you can make the dressing and spiced pecans up to 3 days in advance. Store the dressing the refrigerator, and the pecans in an airtight container on the counter. Shred the brussels sprouts and radicchio the day of, and store in the refrigerator. Toss the salad with the dressing according the the recipe below 15 minutes before you plan on serving it.
Brussels Sprout Slaw
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°F.
- 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. Sprinkle, then toss. Sprinkle, then toss. You get the idea ????
- 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.
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Averie @ Averie Cooks says
In the past 2 weeks, I’ve bought 2 of those HUGE brussles stalks from TJs, with like 200 sprouts each. So this is a great way to use some! The dressing sounds PERFECT!
Brandon Matzek says
This is a perfect use-up! So quick and easy. And you should have enough leftover dressing for another batch.
Trevor says
Well, don’t knock it. That prepackaged shredded b-sprouts is a lifesaver. I love dishes like this and think that least ONE of something like this needs to be on the table to support those other delicious sides we love so much. Yum.
Brandon Matzek says
Well if you like prepackaged shredded brussels sprouts, then I’m going to have to give them a try 😉 Where do you get yours? TJs?
Trevor says
Guilty as charged. Its just so easy and that food processor of mine is kept soooooo far back in the cabinet. 🙂
Jenny says
This is on my must do pronto list!
Brandon Matzek says
Let me know how you like it!!
Kiran @ KiranTarun.com says
I can’t live without raw slaws. It’s just so simple and comforting 🙂
Brandon Matzek says
This year has been all about raw salads! Kale for most of the year, but around September and October, I start making this salad 🙂
Barbara Cooks says
Brandon, I love this idea for brussels. It sounds super balanced with the bitterness of the radicchio and sweetness from the pecans. Definitely going to try this soon.
Ash-foodfashionparty says
I have a huge bag of these brussels, and this is a nice way to use it up. It looks so so good.
Cory says
When this post first appeared in my ‘reader’, I thought: “OK, now he’s committed blasphemy!” I like my Brussels sprouts pure and unadulterated. Then I tried your new recipe. Shame on me… 🙁 I should know by now to ALWAYS trust you and your instincts. This recipe is now part of my arsenal of great vegetable dishes. Thanks Brandon, you’re a cooking rock star in my book.
Brandon Matzek says
Haha, awww thank you Cory. Glad you liked the recipe.
Jacob the Vegan says
Even though I’m not a huge fan of brussels sprout, I have to say this looks really good. 🙂 You got me in the mood to try this out today.