BRUSSELS SPROUT SLAW WITH RASPBERRIES AND ALMONDS.

Brussels Sprout Slaw with Raspberries and Almonds. image

Provided by Fisher® Nuts

Time 22m

Yield 6 servings

Number Of Ingredients 11

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The vinaigrette:
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
½ teaspoon sugar
Kosher salt
¼ cup extra virgin olive oil or peanut oil
The slaw:
1 pound Brussels sprouts, shredded
2 cups shredded purple cabbage
½ pint fresh raspberries
¾ cup Fisher® Chef's Naturals Sliced Almonds, toasted

Steps:

Make the vinaigrette: In a small sauté pan, warm the vinegar, sesame oil and sugar over medium heat. When it begins to simmer lightly, 1-2 minutes, whisk in the olive oil and transfer to a large bowl.
Make the slaw: Toss the Brussels sprouts thoroughly in the vinaigrette with a pinch of salt. Stir in the purple cabbage and half of the almonds. Taste for seasoning. Transfer to a serving platter and top with remaining almonds and raspberries.
Shopping tip: If you want this to be even richer, stir in a few spoonfuls of mayonnaise and use this as a slaw/sauce hybrid for fish tacos or classic cold cut-filled sandwiches!