0.0 – 0 reviews • Raspberry Recipes
| Total: |
22 min |
| Active: |
20 min |
| Yield: |
6 servings |
Ingredients
- The vinaigrette:
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- ½ teaspoon sugar
- Kosher salt
- ¼ cup extra virgin olive oil or peanut oil
- The slaw:
- 1 pound Brussels sprouts, shredded
- 2 cups shredded purple cabbage
- ½ pint fresh raspberries
- ¾ cup Fisher® Chef’s Naturals Sliced Almonds, toasted
Instructions
- Make the vinaigrette: In a small sauté pan, warm the vinegar, sesame oil and sugar over medium heat. When it begins to simmer lightly, 1-2 minutes, whisk in the olive oil and transfer to a large bowl.
- Make the slaw: Toss the Brussels sprouts thoroughly in the vinaigrette with a pinch of salt. Stir in the purple cabbage and half of the almonds. Taste for seasoning. Transfer to a serving platter and top with remaining almonds and raspberries.
- Shopping tip: If you want this to be even richer, stir in a few spoonfuls of mayonnaise and use this as a slaw/sauce hybrid for fish tacos or classic cold cut-filled sandwiches!
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
258 |
| Total Fat |
21 g |
| Saturated Fat |
2 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
7 g |
| Sugar |
5 g |
| Protein |
7 g |
| Cholesterol |
0 mg |
| Sodium |
365 mg |
