Name: Winter Slaw With Red Pears and Pumpkin Seeds
Yield: Serves 8
Ingredients: 1/4 cup fresh blood orange or regular orange juice; 1/4 cup olive oil; 2 tablespoons sherry vinegar; 1 teaspoon Dijon mustard; Kosher salt, freshly ground pepper; 2 cups Brussels sprouts; 2 firm but ripe red-skinned pears, cut into quarters, cored, thinly sliced; 1 bunch small beets, trimmed, peeled, thinly shaved on a mandoline; 4 cups mixed radicchio leaves, torn if large; 1/4 cup unsalted, roasted pumpkin seeds (pepitas)

Colorful winter slaw with red pears Brussels sprouts and pumpkin seeds.

Photo by Bobbi Lin

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

Recipe information

Yield
Serves 8

Ingredients

1/4 cup fresh blood orange or regular orange juice

1/4 cup olive oil

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

Kosher salt, freshly ground pepper

2 cups Brussels sprouts

2 firm but ripe red-skinned pears, cut into quarters, cored, thinly sliced

1 bunch small beets, trimmed, peeled, thinly shaved on a mandoline

4 cups mixed radicchio leaves, torn if large

1/4 cup unsalted, roasted pumpkin seeds (pepitas)

Preparation

Step 1
Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
Step 2
Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.

TagsSlaw Salad Pear Fruit Brussels Sprout Vegetable Blood Orange Orange Citrus Side Dinner Lunch Dairy Free Gluten Free Vegan Vegetarian Easy No-Cook Hanukkah Winter Bon Appétit

Recipe notes

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