Brussel Sprout Chestnut Slaw

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

• Email Recipe
• Print Recipe
•        

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

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
View all recipes by this user