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Bon Appétit

Broccoli and Brussels Sprouts Slaw

3.9

(13)

Image may contain Plant Food Vegetable Produce and Meal
Linda Xiao

Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 Servings

Ingredients

1

small head or ½ of a large head of broccoli

6

ounces brussels sprouts, trimmed, thinly sliced lengthwise

½

teaspoon kosher salt, plus more

2

oil-packed anchovy fillets (optional)

½

ounce Parmesan, finely grated, plus more, shaved, for serving

¼

cup olive oil

3

tablespoons fresh lemon juice

Freshly ground black pepper

½

cup Castelvetrano olives, pitted

¼

cup unsalted roasted almonds, coarsely chopped

Preparation

  1. Step 1

    Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with ½ tsp. salt. Let sit 10 minutes to soften slightly.

    Step 2

    Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef’s knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.

    Step 3

    Do Ahead: Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.

Nutrition Per Serving

Calories (kcal) 260 Fat (g) 22 Saturated Fat (g) 3.5 Cholesterol (mg) 5 Carbohydrates (g) 12 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 6 Sodium (mg) 580
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Reviews (13)

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  • This recipe is in our regular rotation. The dressing brightens up the slaw without being too in your face. I ate it four days in a row and wasn't sick of it. (leftovers keep great!) I usually double the dressing amount.

    • Kaitlin

    • Chicago

    • 1/13/2022

  • This was a really tasty salad. I would definitely keep the anchovy because it pairs so well with the olives and the nuts give the needed texture. I might go a little heavier on the dressing next time, but this is a keeper.

    • Heather D

    • Oakland, CA

    • 7/20/2021

  • I absolutely adore this salad. I make it all the time for guests and always get compliments on it. Sometimes I'll switch up the almonds for hazelnuts, or use all brussels sprouts and no broccoli if that's what I have on hand. By far one of my favourite recipes that I've made from BA!!

    • Anonymous

    • Toronto, Canada

    • 3/25/2019