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?
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.
The brussels sprouts and radicchio and then cut and mixed.
The Brussels Sprouts Radicchio Slaw plated.
Brussels Sprouts Radicchio Slaw
- 1 LB Brussels Sprouts thinly sliced
- 1 Head Radicchio sliced
- 1 Tbsp Spicy Brown Mustard
- 3 Tbsp White Wine Vinegar
- 2 Tsp Honey
- 2 Tbsp Olive Oil
- 1 Tsp Salt
- 2 Tsp Black Pepper
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!
A super simple, super tasty Brussels Sprouts Radicchio Slaw. Change up your Labor Day slaw with this multi-color version.