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Brussels Sprout Slaw, Warm Orange-Ginger (P, KLP, TNT)
Source: Jerusalem Post/Stephanie Witt Sedgwick on "How to Love Brussels Sprouts"
Serves: 6

2 tbsp. olive oil
450g (1 pound) Brussels sprouts, outer leaves removed and stems trimmed, either shredded in a food processor or cut in half and thinly sliced
1" piece of ginger root, peeled and finely grated
Grated zest and juice of one orange
Freshly ground pepper to taste
2 to 3 tbsp. water (optional)

Heat the oil in a large sauté pan over medium-high heat.

Add shredded sprouts and cook, stirring, 2 minutes. Add ginger, orange zest and juice, and salt and pepper. Reduce heat to medium and continue cooking, stirring, until the sprouts are just cooked, 4 to 5 minutes. If pan gets dry, add a few tbsp. water. Serve immediately.

Author's Notes:
Like a slaw but better. The Brussels sprouts give it a more delicate quality. The orange and ginger flavors really pop, and there's not a hint of the old-fashioned, cooked-to-death sprouts in this dish.

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A