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.

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Servings:
10
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Tips

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

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