Warm Brussels Sprout Slaw with Dried Figs
Serves 6 to 8
Time 10 min
A punch of rice vinegar adds warm flavor to this vibrant side dish, tossed with dried figs and toasted pecans.
Special Diets:
Ingredients
- 12 dried black mission or Calimyrna figs, stemmed and thinly sliced into rounds
- 6 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/3 cup toasted pecans, chopped
Method
In a medium bowl, gently stir together figs, vinegar and mustard. Set aside.
Heat a large skillet over medium-high heat.
Add Brussels sprouts and cook, tossing occasionally, until just wilted, about 2 minutes.
Stir in fig-vinegar mixture and parsley and cook until warm throughout, 1 to 2 minutes more.
Transfer to a platter and serve warm, with pecans scattered over the top.
Nutritional Info:
Per serving: 140 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 16g carbohydrates (4g dietary fiber, 9g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 12 dried black mission or Calimyrna figs, stemmed and thinly sliced into rounds
- 6 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon crushed red chile flakes
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/3 cup toasted pecans, chopped