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Brussel Sprout Chestnut Slaw

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Submitted by: roxiechan

 

This slaw is made with red cabbage, brussel sprouts, and persimmons in a sweet and sour dressing.
 

Ingredients

  • 1 pound thinly sliced brussel sprouts
  • 4 cups shredded red cabbage
  • 1 fuyu persimmon, cut into julienne strips
  • 1 cup vacuum packed chestnuts, coarsely chopped
  • 1/4 cup diced red onion
  • 1/4 cup snipped parsley
  • 1/3 cup dried cranberries
  • Vinaigrette:
  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 2 tbsp lime juice
  • 1/4 cup heavy cream
  • 1/2 tsp ground allspice
  • 1/2 tsp lime zest
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

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Method

Blanch the brussel sprouts until crisp tender, drain. Place in a large mixing bowl along with the cabbage, onion, persimmons, chestnuts, parsley and dried cranberries. In a small saucepan place the ingredients for the vinaigrette. Gently heat untill hot and well blended. Toss the warm dressing with the slaw mixture to evenly coat.

 

Notes: Traditional Thanksgiving ingredients used in a creative way.

 

Number of Servings: 6

 

Submitted by: roxiechan ()

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