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Bon Appétit

Winter Slaw with Red Pears and Pumpkin Seeds

4.0

(3)

Image may contain Dish Food Meal Salad Plant and Platter
Bobbi Lin

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

Recipe information

  • Yield

    8 Servings

Ingredients

¼

cup fresh blood orange or regular orange juice

¼

cup olive oil

2

tablespoons sherry vinegar

1

teaspoon Dijon mustard

Kosher salt, freshly ground pepper

2

cups brussels sprouts

2

firm but ripe red-skinned pears, cut into quarters, cored, thinly sliced

1

bunch small beets, trimmed, peeled, thinly shaved on a mandoline

4

cups mixed radicchio leaves, torn if large

¼

cup unsalted, roasted pumpkin seeds (pepitas)

Preparation

  1. Step 1

    Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.

    Step 2

    Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.

Nutrition Per Serving

Calories (kcal) 130 Fat (g) 9 Saturated Fat (g)1.5 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 30
Explore Bon AppétitSlawSaladPearFruitBeetVegetableRadicchioChicoryLeafy GreensBrussels SproutWinterEasyQuickSideGluten-FreeDairy-FreeVegetarianVeganThanksgivingDinner
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Reviews (3)

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  • Not my cup of tea, a little too bitter, but easy on the eyes

    • brushjl

    • solon, oh

    • 12/26/2020