Nuts and Berries Winter Slaw | Midwest Living
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Nuts and Berries Winter Slaw

Nuts and Berries Winter Slaw

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  • Makes: 10 servings
  • Yield: 5 cups
  • Hands On 30 mins
  • Total Time 1 hr to overnight

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Crisp, shredded Brussels sprouts, toasted hazelnuts and tangy cranberry-orange dressing provide a burst of fresh flavor to balance a rich holiday roast. We like the hearty texture of raw Brussels sprouts, but if you prefer them a bit softer, blanch them first and then plunge them into cold water and pat dry.

Ingredients

  • 1 navel orange
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 clove garlic, crushed
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon cracked black pepper
  • 1/2 cup fresh cranberries
  • 3 tablespoons coarsely chopped red onion
  • 1 tablespoon honey
  • 2 teaspoons canola oil
  • 3/4 pound Brussels sprouts, trimmed and very thinly sliced (about 3 cups)
  • 3 tablespoons toasted hazelnuts, coarsely chopped

Directions

  1. For dressing: With a vegetable peeler, remove a wide, 2-inch-long strip of peel from the orange. Peel and segment orange; set segments aside; discard peel. In a food processor, combine orange peel, brown sugar, salt, garlic, curry powder and pepper. Cover and pulse with several on/off turns until peel is finely chopped. Add cranberries and onion; cover and pulse until cranberries are chopped. Add reserved orange segments and pulse three or four times to chop. Transfer to a small bowl; stir in honey and oil. (Dressing can be chilled, covered, for up to 24 hours.)
  2. In a large bowl, combine Brussels sprouts and dressing. Cover and chill 1 to 24 hours before serving. To serve, stir slaw and sprinkle with hazelnuts.

Tip

  • A food processor is ideal for thinly slicing Brussels sprouts, but a knife or mandolin works.

Nutrition Facts

(Nuts and Berries Winter Slaw)

Servings Per Recipe 10, fiber (g) 2, sodium (mg) 107, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 21, vit. C (mg) 27, Fat, total (g) 2, cal. (kcal) 62, vit. A (IU) 218, iron (mg) 1, pro. (g) 1, calcium (mg) 21, sugar (g) 7, Potassium (mg) 146, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 10, Niacin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, chol. (mg) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 0

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