Shaved Brussels Slaw with Hazelnuts, Apple, and Mint
Nutrivore Score: 759
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.
Nutrition
Nutrition Facts
Shaved Brussels Slaw with Hazelnuts, Apple, and Mint
Amount per Serving
Calories
396
% Daily Value*
Fat
30
g
46
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
19
g
Cholesterol
15
mg
5
%
Sodium
430
mg
19
%
Potassium
979
mg
28
%
Carbohydrates
27
g
9
%
Fiber
10
g
42
%
Sugar
9
g
10
%
Protein
13
g
26
%
Vitamin A
1529
IU
31
%
Vitamin C
161
mg
195
%
Calcium
116
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Note: you can skip steps 1 - 3 and use the raw hazelnuts, but the flavor is so much better when you toast them at home.
Variation: you could swap tiger nuts for the hazelnuts! You can add tiger nuts straight out of the bag, or toast (follow the same directions as the hazelnuts but don’t bother trying to rub off skins).