Broccoli and Brussels Sprouts Slaw
A fresh and crunchy slaw combining thinly sliced broccoli and brussels sprouts, dressed with a savory anchovy-parmesan vinaigrette and topped with olives, almonds, and shaved Parmesan. Perfect as a healthy side dish or light meal.
Ingredients
- •1 head broccoli
- •6 oz brussels sprouts
- •½ tsp kosher salt
- •2 fillets anchovy fillets
- •½ oz Parmesan
- •¼ cup olive oil
- •3 Tbsp fresh lemon juice
- •1 to taste black pepper
- •½ cup Castelvetrano olives
- •¼ cup unsalted roasted almonds
- •coarsely chopped
Cooking Instructions
- 1.
Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
15 min
- 2.
Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.
10 min
- 3.
Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.
