Sautéed Brussels Sprout Slaw with Sweet Peppers

Instead of a green salad, thinly slice brussels sprouts like cabbage, then cook them quickly to serve as slaw.

Photo by Andrei F.
Adapted from foodandwine.com
Slaw prepared with Brussel sprouts, bell peppers and onions.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

Adapted from foodandwine.com

Ingredients

  • 2 1/2

    pounds brussels sprouts, thinly sliced

  • 1

    large yellow bell pepper, cored and thinly sliced

  • 1

    large red bell pepper, thinly sliced

  • 1

    large Spanish onion, thinly sliced

  • 1/2

    cup extra-virgin olive oil

  • Salt

  • Freshly ground pepper

  • 1

    tablespoon flat-leaf parsley, finely chopped

Directions

In a large bowl, toss the brussels sprouts with the bell peppers and onion. In each of 2 large skillets, heat 1/4 cup of the olive oil until shimmering. Add the vegetables, season with salt and pepper and cook over high heat, stirring, until browned in spots and crisp-tender, about 4 minutes. Transfer the vegetables to a large bowl and garnish with the parsley. Serve right away.

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