Brussels sprouts lighten up for spring in slaw recipe

Published 12:00 am Tuesday, March 24, 2015

By Jill Wendholt Silva The Kansas City Star

If it’s winter, oven-roasted, even slightly charred Brussels sprouts are my jam. But as we transition to warmer weather, my thoughts turn to spring and summer slaws.

Although slaw is most typically made from cabbage, just about any sturdy vegetable that can be torn, shaved or sliced into a culinary confetti will work.

The key to Brussels Sprouts Slaw With Walnuts and Pomegranate is to shave the finest shreds possible. A culinary mandoline is a cutting tool often used by chefs to produce uniformly thin slices for a potato gratin or an apple tart.

The mandoline is a hand-operated cutting device with an inset metal blade. A guide holds the item to be sliced and helps keep fingers and thumbs out of the way. Although professional versions can be cost-prohibitive, less expensive mandolines have always been available at Asian markets, and popular brands such as Oxo and Kuhn Rikon are available in housewares stores.

Brussels sprouts are high in vitamins A and C and are a fair source of iron. Walnuts are high in good fats and antioxidants. Pomegranates are rich in potassium.

• Cooking tip: Toasting walnuts intensifies their flavor. To toast the walnuts, spread in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.

• Substitution: Omit pomegranate seeds and replace with dried cranberries.

Brussels Sprouts Slaw with Walnuts and Pomegranate

Makes 4 servings

14 fresh Brussels sprouts

1/4 cup coarsely chopped walnuts, toasted

3 tablespoons crumbled pecorino Romano cheese

2 tablespoons extra virgin olive oil

1 tablespoon lemon juice

Pinch of salt

Dash of coarsely ground pepper

1 to 2 tablespoons pomegranate seeds

Trim away the bottom of each sprout and discard any loose or discolored leaves. Use a very sharp knife and carefully slice each sprout into thin slices. You want the sprouts to be shaved.

Place sprouts in a medium bowl and use your fingers to separate sprouts into smaller shreds. Add walnuts, cheese, olive oil, lemon juice, salt and pepper. Toss gently to coat evenly. Place in serving bowl and sprinkle with pomegranate seeds.

Serve at room temperature.

Per serving: 158 calories (68 percent from fat), 13 g total fat (2 g saturated), 5 mg cholesterol, 8 g carbohydrates, 6 g protein, 113 mg sodium, 3 g dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.

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