A zealous twist on a cold brussels sprout slaw incorporates flavors of hazelnuts, greek yogurt, and Indian spices into a tasty side salad.
recipe 
yields
4 servings
1 pound brussels sprouts
2 shallots, minced
1 clove garlic, minced
½ cup hazelnuts, toasted, chopped (peanuts also work nicely)
Yogurt dressing (recipe follows)
Pinch of saffron strands
3 tablespoons rice wine vinegar
1 tablespoon water,
6 ounces Greek yogurt
2½ tablespoons fresh lemon juice
3 tablespoons olive oil
Salt and cracked black pepper
½ teaspoon sugar (optional)
Ingredients
Yogurt Dressing
steps
- Make the yogurt dressing: Infuse saffron in hot rice vinegar and water for 5 minutes. Strain and let vinegar cool.
- Whisk remaining ingredients together. Stir in cooled saffron infusion to form dressing. Check seasoning and adjust to taste.
- Prepare the sprouts: Thinly shave brussels sprouts on benriner (Japanese mandolin) or separate leaves from core of sprouts and use whole leaves.
- Combine brussels sprout leaves, nuts, shallots and garlic. Toss in just enough dressing to fully dress.
Date Published: 11.09.15
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Recipe By
Chef John Fleer of Asheville, North Carolina -
Contributing City
Asheville
