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The inspiration for this Brussels Sprouts Radicchio Slaw is my new found love of brussels sprouts and cole slaw. As a digression that I assume a lot of us relate too, is I could not stand brussels sprouts as a kid. My dad loved them and my mom would make them every once in a while. If you grew up in MY GENERATION, then you know that means a brussels sprout was on my plate and I had to eat it to leave the table. Don’t tell my mom but I kept it in the side of my cheek all meal and spit it out when I got upstairs. Tell me your story of what food you were forced to eat?
Brussels Sprouts Radicchio Slaw
I have made many variations of cole slaw. I have varied the cut of the cabbage, varied the cabbage and varied the dressing used. I have made a LOW FAT version using savoy cabbage. I have made a BOBBY FLAY version with a cumin dressing and a traditional SOUTHERN version adding a Carolina Red sauce to the dressing.
This slaw is super easy to make and delicious. There are two simple steps to the recipe. The brussels sprouts are cut thin. I used a knife but a mandolin would work real well too. The radicchio is cut into small slices. I wanted the RED or is it MAROON color to contrast the GREEN of the brussels sprouts. The second step of the recipe is the dressing. The slaw needs to marinate for a good hour. The recipe I referenced from MARTHA STEWART put the dressing on directly after cutting the slaw. I felt the brussels sprouts needed to marinate in the dressing. In so doing, they kept there crunch but the bitterness of the raw sprout was moderated.
The dressing ingredients and the dressing mixed.
Dressing Ingredients
Dressing Mixed
The brussels sprouts and radicchio and then cut and mixed.
Brussels Sprouts ad Radicchio
Cut Brussels Sprouts and Radicchio
The Brussels Sprouts Radicchio Slaw plated.
Brussels Sprouts Radicchio Slaw plated
Brussels Sprouts Radicchio Slaw
Ingredients
Slaw Ingredients
- 1 LB Brussels Sprouts thinly sliced
- 1 Head Radicchio sliced
Dressing Ingredients
- 1 Tbsp Spicy Brown Mustard
- 3 Tbsp White Wine Vinegar
- 2 Tsp Honey
- 2 Tbsp Olive Oil
- 1 Tsp Salt
- 2 Tsp Black Pepper
Instructions
Slaw Directions
-
Thinly slice the the brussels sprouts and the radicchio. Put in a bowl and set aside.
Next, mix all the dressing ingredients. Whisk well and top the slaw. Put in a refrigerator for an hour.
Toss and serve!
Recipe Notes
A super simple, super tasty Brussels Sprouts Radicchio Slaw. Change up your Labor Day slaw with this multi-color version.
I have to admit that Brussels sprouts is absolutely not my favorite vegetable ,but in some creative combinations it can show all its potential! Love the dressing and radicchio combo too!
Try this recipe and it might change your opinion of Brussels sprouts.
I absolutely love the idea of using Brussels sprouts in a slaw, especially with radicchio and that delicious honey-mustard dressing! I’m a lifelong Brussels sprouts fan, as far back as when I was a child. (I probably got a kick out of the fact that they looked like cute, tiny little cabbages back then. Haha.) This recipe is definitely happening in my kitchen soon!
I hope this recipe does happen soon for you. Please send me a pic when you do!
Brussels sprouts are my fav, any way they are cooked! I just started shredding them for salads last year and do that all the time now. Love the simple way you’ve assembled this salad!
My wife and I love this salad but also really enjoy crisping them up in the oven.
haha, I don’t know how you were able to hold the Brussels sprout in your cheek without your mom seeing it bulge out, very funny. My mom always made me finish my food too. I wasn’t very fond of Brussels sprouts either but I just love them as an adult
Sounds like we might be from the same generation?! 🙂
My sister would adore this, she is the Brussel sprouts lover in our family and I think she’d also love the pairing with the radicchio, as she likes that bitter note. Lovely photos!
Thx for the kind words. You will need to make this for your sister.
Okay, I also was forced to eat Brussels sprouts as a child, and have never really gotten over it. Recently a friend tricked me (not really, she didn’t know I hated them), and I ended up eating a bunch of them happily in a curry before I knew what I was eating. So there is hope! Haha. I need to try this- I’m on a mission to like them!
I so relate to you. The bad pungent smell I remember from my childhood still sticks in my memory. But now that I have tried cooking them and in ways I would like, I have so come to enjoy them. Give them a try.