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Warm Brussels Sprout Slaw


Side Dishes


Steven Freeman of the Manchester Co-op


Treasurer of the Manchester Food Co-op effort, Steven Freeman presents a demo of healthy cooking with fresh and local ingredients by invitation to prospective members' homes. Gather your friends, learn about the co-op and discover tricks and tips for easy food prep while enjoying a healthy meal.

Learn more about Steven Freeman the Manchester Co-op here.

Number of Servings



3 cups fresh, local Brussels sprouts, halved then sliced crosswise, ends removed
1/2 cup organic olive oil
1/2 cup local sprouted hazelnuts, toasted and chopped (Will n' Rose's)
1/2 organic lemon, juiced
1/2 cup finely chopped local shallots
Finishing sea salt to taste
Fresh cracked pepper

Preparation - Directions

Sauté Brussels sprouts in organic butter or olive oil.

Place in bowl and add hazelnuts and shallots.

Add olive oil and lemon juice and toss.

Season to taste with salt and pepper.

Tip: Flaked sea salt such as Maldon adds a bit more punch as a finishing salt.
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