Oven-roasted, even slightly charred Brussels sprouts are my jam when it’s cool. But in warmer weather, my thoughts turn to spring and summer slaws.
Although slaw is most typically made from cabbage, just about any sturdy vegetable that can be torn, shaved or sliced into a culinary confetti will work.
The key to brussels sprouts slaw with walnuts and pomegranate is to shave the finest shreds possible. A culinary mandoline is a cutting tool often used by chefs to produce uniformly thin slices.
The mandoline is a hand operated and has an inset metal blade. A guide holds the item to be sliced and helps keep fingers and thumbs out of the way. Although professional versions can be cost-prohibitive, less-expensive ones have always been available at Asian markets. Popular brands such as Oxo and Kuhn Rikon are available in housewares stores.
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Brussels sprouts are high in vitamins A and C and are a fair source of iron. Walnuts are high in good fats and antioxidants. Pomegranates are rich in potassium.
▪ Cooking tip: Toasting walnuts intensifies their flavor. To toast the walnuts, spread in a single layer on a baking sheet. Bake at 350 degrees for 5 to 7 minutes or until lightly toasted.
▪ Substitution: Replace pomegranate seeds with dried cranberries.
Brussels sprouts slaw with walnuts and pomegranate
Recipe developed for The Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss.
14 fresh Brussels sprouts
1/4 cup coarsely chopped walnuts, toasted
3 tablespoons crumbled Pecorino Romano cheese
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Pinch of salt
Dash of coarsely ground pepper
1 to 2 tablespoons pomegranate seeds
Trim away the bottom of each sprout and discard any loose or discolored leaves. Use a very sharp knife or a mandoline to carefully slice each sprout into thin slices. You want the sprouts to be shaved.
Place sprouts in a medium bowl. Use your fingers to separate sprouts into smaller shreds. Add walnuts, cheese, olive oil, lemon juice, salt and pepper. Toss gently to coat evenly. Place in serving bowl; sprinkle with pomegranate seeds. Serve at room temperature.
Per serving: 158 calories (68 percent from fat), 13 g fat (2 g sat.), 5 mg chol., 8 g carb., 6 g protein, 113 mg sodium, 3 g fiber.