This Shaved Brussels Slaw with Hazelnuts, Apple, and Mint is a delicious way to get more Brussels sprouts into your diet. And with a Nutrivore Score of 2817, you probably want to eat more Brussels sprouts!
Want to turn this salad into a meal? This Shaved Brussels Slaw with Hazelnuts, Apple, and Mint makes an amazing side for lamb (because mint and lamb are the bomb), and it also goes great with chicken and pork!
Featured Ingredients
Brussels sprouts are a super nutrient-dense food. Per 1-cup serving they deliver at least 10% or more of the daily value of 10 different nutrients including vitamins, minerals, phytonutrients, and fiber. Today’s Brussels sprouts have been bred to minimize levels of bitter compounds, resulting in improved taste.
Apples may not have particularly impressive Nutrivore Scores, but observational studies have shown that apple consumption significantly lowers the risk of cardiovascular disease mortality, stroke, type 2 diabetes, and all-cause mortality. Studies show the phytonutrient content of apple peel is significantly higher than that of the flesh, in addition to the peel being high in fiber.
Spearmint is a super nutrient-dense food, particularly rich in iron, manganese, and polyphenols. Dried spearmint is conveniently available year-round and is a simple and easy way to boost the nutrient density of any meal.
Shaved Brussels Slaw with Hazelnuts, Apple, and Mint
Ingredients
- 1 cup hazelnuts raw
- 4 ounces pancetta
- 2 lbs Brussels sprouts
- 1 clove garlic
- 2 Tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1 apple Granny smith
- 1/3 cup mint
Instructions
- Preheat oven to 375F. Toast the hazelnuts by placing them on a rimmed baking sheet. Bake for 10 minutes.
- Remove hazelnuts from the oven and immediately pour into a clean tea towel. Fold the tea towel over the hazelnuts and let them sit for 1-2 minutes.
- Use the tea towel to rub the hazelnuts to start removing the skins. Pick out the hazelnuts that have the skins removed. Continue until you’ve removed all the skins from the hazelnuts (some of the skins will be stubborn, so don’t worry if it’s not perfect). Let cool while you prepare the rest of the ingredients.
- While the hazelnuts are in the oven, place diced pancetta (or bacon) into a cold skillet and turn on heat to medium. Saute, stirring occasionally, until browned, about 8 minutes. Remove pancetta from the pan and set aside to cool while you prepare the rest of the ingredients.
- Slice Brussels sprouts very thinly using a mandoline slicer or food processor with a slicer attachment, discarding the stem, to make shaved Brussels. Or use a 12 oz bag of shaved Brussels sprouts.
- Crush and chop the clove of garlic.
- Thinly slice the apple.
- Chiffonade or mince the mint leave. To chiffonade mint, stack several leaves on top of each other and slice very thins strips across the leaf all the way down. Measure your 1/3 cup after you chiffonade the mint (approximately 1 cup of loosely packed leaves before you chiffonade).
- Combine all of the ingredients into a bowl and toss to combine! If you aren’t going to eat all of it immediately, use the hazelnuts as a garnish instead of mixing them in, since they’ll go a bit soft during storage in the fridge. If you want to make ahead, combine everything except the hazelnuts and then add those at the last minute before serving. Store leftovers in the fridge for up to 5 days.
Thank you for offering a substitute for hazelnuts as I’m just not fond of them at all, however the linked product is out of stock. Do you have an alternative recommendation or should we just be looking for raw hazelnuts?
Secondly, as someone with multiple autoimmune diseases, I’d always been under the impression that the family containing raw brussel sprouts, broccoli, cauliflower, etc was not to be consumed raw. Recognizing you are not my doctor and the focus here is nutrients, would you please comment on the consumption of raw brussel sprouts in specific reference to those with autoimmune diseases? Thank you.