brussel sprout recipes

“This take on the typical cabbage slaw uses cashews instead of mayonnaise for a healthier alternative,” says private chef Danny Newberg of <a href=http://www.jointventurenyc.com/ target=_blank>Joint Venture</a>. It can be prepared hours in advance of serving or just minutes before.Serves fourIngredients: 4 cups Brussels sprouts 1 radish 1 Bosc pear 1 tablespoon lemon juice 1 cup pre-salted and pre-roasted cashews 1 teaspoon olive oil 1 teaspoon apple cider vinegar 1 teaspoon crushed chili flakes Salt PepperDirections: 1. Leaving the stem on, slice all sprouts as thinly as possible, cutting horizontally.2. Place Brussels sprouts in a bowl and season with 1/2 tablespoon of salt. Massage the salt into the cut Brussels sprouts and let sit for 15 minutes.3. Cut radish and pear into a thin julienne.4. Smash roasted cashews with the bottom of a pot on a flat surface.5. Toss radish, pear, and cashews into the bowl with the Brussels sprouts. Then add in the olive oil, apple cider vinegar, lemon juice, and crushed chili flakes.To Serve:Toss well and add salt and pepper to taste.Also in this series: <a href=/articles/2017/04/brussels-steamed>Savory Steamed Brussels Sprouts</a> and <a href=/articles/2017/04/brussels-roasted>Roasted Brussels Sprouts</a>

Raw brussels sprouts slaw

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