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Winter Slaw with Red Pears and Pumpkin Seeds

Winter Slaw with Red Pears and Pumpkin Seeds

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Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.


  • ¼ cup fresh blood orange or regular orange juice
  • 2 tablespoons sherry vinegar
  • Kosher salt, freshly ground pepper
  • 2 firm but ripe red-skinned pears, cut into quarters, cored, thinly sliced
  • 1 bunch small beets, trimmed, peeled, thinly shaved on a mandoline
  • 4 cups mixed radicchio leaves, torn if large
  • ¼ cup unsalted, roasted pumpkin seeds (pepitas)

Recipe Preparation

  • Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.

  • Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.

Recipe by Ann Redding & Matt Danzer,

Nutritional Content

Calories (kcal) 130 Fat (g) 9 Saturated Fat (g)1.5 Cholesterol (mg) 0 Carbohydrates (g) 13 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 3 Sodium (mg) 30Reviews Section

Watch the video: Kale, Red Cabbage and Carrots Slaw - Eat Clean with Shira Bocar


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