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Brussels Sprout and Hazelnut Slaw with Saffron Yogurt Dressing


1 pound Brussels sprouts

2 shallots, minced

1 clove garlic, minced

½ cup hazelnuts, toasted, chopped (peanuts also work nicely)

Yogurt Dressing (recipe follows)

Yogurt Dressing

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)


The Sprouts
  1. Thinly shave Brussels sprouts on Benriner (Japanese Mandolin) or separate leaves from core of sprouts and use whole leaves.
  2. Combine Brussels sprout leaves, nuts, shallots and garlic. Toss in just enough dressing to fully dress.
Yogurt Dressing
  1. Infuse saffron in hot rice vinegar and water for 5 minutes. Strain and let vinegar cool.
  2. Whisk remaining ingredients together. Stir in cooled saffron infusion to form dressing. Check seasoning and adjust to taste.
Print Recipe