Festive Brussels Sprout Slaw

· maple pecans, currants, crispy rice, ginger ·

December 23, 2015 17 Comments

Festive Brussels Sprout Slaw w/ Maple Pecans, Currants, and Rice Crispies

Brussels sprouts are up there on my list of favourite thing about December. There are also cookies, the first day of real snow (just that first day), and all the holiday festivities with all of my favourite people. We have a Festivus party tonight, Christmas dinner on Friday, and a New Year’s cottage get away. Maybe we’ll even sneak in some Chinese food to celebrate our Jewish roots.

The cookies I promised you last week were a flop, the lack of snow is downright scary, and to be honest, I’m already exhausted by just the thoughts of all the socializing. Introvert problems aside, there’s no where I would rather be, but it takes a lot of deep breaths and quiet days leading up to this time of the year to be able to socialize with even a little bit of grace. Who am I kidding, I don’t socialize with grace…but with some thoughtful intention, I may be able to sneak in an un-awkward conversation or two.

Brussels sprouts never fail me. Shredding them raw has been a new-to-me adventure and today I’d like to share a fun and unusual recipe.

Brussels SproutsFestive Brussels Sprout Slaw w/ Maple Pecans, Currants, and Rice CrispiesWhat you just saw there was a Brussels sprout slaw topped with…. yes, you got it….rice crispies. Those that know me will laugh because I hate on cereal pretty darn hard, but the holidays are a time of indulgence, my friends.

This slaw is everything that it should be…crunchy, sweet, tangy, and flavourful. Unlike cabbage, the shredded Brussels sprouts offer little in terms of crunch (they’re actually pretty mild and delicate in this form, which I love), but the maple roasted pecans and rice crispies sweep in to take that role, provided that they’re mixed in right before serving. No, no, no to soggy rice crispies…this ain’t no bowl of cereal.

Happy Holidays and see y’all in the new year :)

Festive Brussels Sprout Slaw w/ Maple Pecans, Currants, and Rice CrispiesP.S I’m super intrigued by these purple Brussels sprouts that I recently spotted on Rooting the Sun and the beautiful way that Danielle used the collard-like leaves for leaf wraps. Hoping that I can find a Canadian source for some seeds or have them shipped from Territorial Seed Company, like Danielle suggested, for next year’s garden adventures.

P.P.S – I’m making some site updates (hopefully improvements), so there may be some downtime over the holidays, but I’ll be back up and running in January!

Festive Brussels Sprout Slaw

Serving Size: 4-6

Ingredients

    Maple Pecans
  • 1 cup of pecan halves
  • 2 Tbsp. of maple syrup
  • salt and freshly ground pepper, to taste
  • Dressing
  • 2 Tbsp. champagne vinegar
  • 1 tsp. finely grated ginger
  • 1/2 tsp. salt
  • 2 tsp. maple syrup
  • 1 tsp. grainy mustard
  • 1 Tbsp. walnut or hazelnut oil
  • Slaw
  • 1lb of brussels sprouts
  • walnut or hazelnut oil + salt, for massaging the sprouts
  • 1 medium carrot, grated
  • 1/4 cup of dried currants (sub raisins or dried cranberries)
  • 1.5 cups crispy rice (I used Nature's Path brown rice cereal)

Instructions

  1. To make the pecans, preheat the oven to 300°F.
  2. Coat the pecans with maple syrup (I like using my hands to make sure that all the grooves are filled with delicious maple syrup) and sprinkle with salt and fresh black pepper, to taste.
  3. Spread them out on a parchment lined cookie sheet and roast for 8-10 minutes, until the maple syrup starts to bubble and the pecans look toasty. They'll be sticky when first removed from the oven, but should harden when cooled. If they're still gooey and sticky, after a few minutes, roast them for little longer.
  4. While the pecans are in the oven, start preparing the Brussels sprouts. Remove any yellow or wilted outer leaves, keeping the hard base in tact (for holding the sprout) and shave into very thin slices, preferably using a mandoline (I like this one).
  5. Massage the shaved sprouts with a few drops of oil and a few pinches of salt, breaking up the slices with your hands as you go. Set them aside.
  6. To make the dressing, start by grating the ginger and combing it with the vinegar. Let it stand for a few minutes and strain out the ginger, pressing it to extract all the juices. Combine the gingery vinegar with the remaining dressing ingredients in a small bowl and whisk.
  7. When the pecans are cool (they should be crunchy), chop them up and combine with the brussels sprouts, carrots, and currants.
  8. Right before serving (this is important so that the rice crispies don't get soggy), toss the slaw with the dressing and about half of the rice crispies and toss gently. Taste and adjust the seasoning if necessary. Serve topped with the remaining rice crispies.
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17 Comments

  1. Reply

    danielle is rooting the sun

    December 24, 2015

    Sofia I am enamored with your usage of brussels sprouts here – aren’t they the most delicious? We just took down our last two in time for the holiday. I share some major brussels love with you – and if it comes down to it, come the new season I would be more than thrilled to send you seeds too. This is a perfect salad to me (and the crispies are so fun!), and it’s gorgeous. Also, I have to giggle because I had a major cookie flop this week and have yet to resurrect the mess. Wishing you the loveliest holiday sweet lady! xo

    • Reply

      Sofia

      December 25, 2015

      Thanks so much Danielle :) Happy holidays to you too and thanks for offering to send the seeds! Seems like Territorial does ship to Canada so I think I’ll just order from them if I can’t find them here…so excited for purple sprouts and seed buying season!

  2. Reply

    Gena

    December 24, 2015

    This looks awesome, Sofia. I recently used currants in stuffed cabbage rolls and have a bunch left, so this is how I’ll put them to use! Happy holidays :)

    • Reply

      Sofia

      December 25, 2015

      Oh cabbage rolls with currants sound so delicious! I’ll have to try that one day. Hope you like the salad and happy holidays to you too, Gena :)

  3. Reply

    Ksenia @ At the Immigrant’s Table

    December 29, 2015

    I’ve never tried brussels sprouts raw – to be honest, it’s a vegetable I’m only warming up to now, in my ripe old age. But I imagine eating them all crispy and delicate like this will actually be the perfect antidote to any brussels sprouts dislike I’ve ever felt! Also, like Gena, I put raisins in the tomato sauce for my cabbage rolls; it’s great! S nastupayushim – talk soon :)

  4. Reply

    Alanna @ One Tough Cookie

    January 8, 2016

    I’m a huge brussels sprouts lover, myself! Funny, we never ate them growing up because my father absolutely hated them! I bet this salad could turn even him around, though. Love the addition of rice crispies — it’s mostly just puffed rice, anyhow! I just had a meal the other day with puffed rice as the central component in this super savoury sauce, and I loved the great texture they leant to the dish. Seems like a perfect fit here too — what a yummy side dish!

    • Reply

      Sofia

      January 9, 2016

      I don’t even think we ever had them growing up either and it wasn’t until I started doing my own groceries that I noticed these cute little mini-cabbages. Speaking of puffed rice…it was only after I posted this recipes that I discovered two different kinds…the one I used was made of rice flour and then there’s also just puffed rice. I like the idea of puffed rice so much more and will definitely try it with that version next time. Was the puffed rice in a savoury sauce an Indian dish? Curious about that…sounds delicious!

  5. Reply

    Julia (@Imagelicious)

    January 8, 2016

    Rice crispies in the slaw??? Wow – this is genious! I love this idea. And the photographs are stunning!

    • Reply

      Sofia

      January 9, 2016

      Thanks, Julia :) I had a root veggie slaw with puffed rice (see my reply to Alanna’s comment for the distinction), which I guess kinda stuck with me and inspired this recipe.

  6. Reply

    Lily @GastroSenses

    January 8, 2016

    Dyyyying because this salad and photos look incredible! I’m so with you on shredding brussels sprouts and those rice crispies are so cute!

    • Reply

      Sofia

      January 9, 2016

      Thanks so much, Lily! They’re so delicate and mellow when shredded…it’s hard to believe that so many people don’t like them.

  7. Reply

    Dana

    January 8, 2016

    This looks so bright, hearty, and delicious!

  8. Reply

    Jared @ thehesitantchef.com

    January 8, 2016

    2 Things. 1. I love Brussel sprouts and this recipe looks amazing. 2. Your photos are amazing! #forreal

    • Reply

      Sofia

      January 9, 2016

      haha! Thanks so much, Jared :)

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