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Brussels Sprouts and Red Cabbage Slaw
Brussels Sprouts
and Red Cabbage Slaw

Brussels Sprouts and Red Cabbage Slaw


Makes 8 servings
  • 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)
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Sample step.
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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.

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