This fresh, green market- driven slaw is a great example of Flair in that it starts with a non-traditional coleslaw vegetable and then has some further creative touches like Almonds and Raspberries.
Fisher® Nuts Brussels Sprout Slaw w Almonds
Recipes > Fisher Nuts® Recipes > Fisher® Nuts Brussels Sprout Slaw w Almonds

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Recipe Checklist:
  • 1 T Rice Wine Vinegar
  • 2 T Sesame Oil
  • 1/2 t Sugar
  • Kosher Salt (to taste)
  • 1/4 C Extra-Virgin Olive Oil
  • 1 LB Brussels Sprouts (shredded)
  • 2 cups shredded purple cabbage
  • 1/2 Pint Fresh Raspberries
  • 3/4 C Fisher® Sliced Almonds, (toasted)
Tools & Equipment
  • 2 Kitchen Bowls or large Ramekins
  • Medium-Sized Mixing Bowl
  • Wet Measuring Cup
  • Measuring Spoons
  • Kitchen Towels
  • Sauté Pan
  • Whisk
Estimated Time
Active Time 22 Minutes
6 Servings
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We appreciate Fisher® Nuts sharing this recipe for Brussels Sprout Coleslaw that uses heads of Purple Cabbage and fresh green Brussels Sprouts.


Begin your Preparation, the second of Smart Kitchen®'s Four Levers of Cooking™, by shredding / tearing the Brussels Sprouts into bite sized bits; then doing the same to the Purple Cabbage. Each prepped item should sit in its own bowl. To fill 2 cups with Shredded Cabbage you will need about a third to a half of a cabbage head.

You can also measure out your other ingredients so that they are ready to go as part of your Mise en Place. We are using Rice Wine Vinegar for its tartness. For the Sesame Oil we suggest Light Sesame Oil (also known as Pure Sesame Oil) for most people. Of course, you could use Toasted Sesame Oil, if you like the heavier sesame flavor. Because we are going to be heating the Olive Oil and adding it to other ingredients, you don't need to use an heirloom variety Olive Oil here. A utility Extra Virgin Olive Oil will work really well.

A final preparation step should be to carefully rinse and dry your fresh Raspberries. We say "carefully" because raspberries are delicate. We say "dry" because oil will better coat the raspberries in your slaw if they are dry. Oil and water don't mix.


For the Method portion of the recipe, we basically have two tasks: Making the Vinaigrette and Tossing the slaw together. How we execute these tasks will determine the quality of our finished dish.

Make the Vinaigrette first by warming the Rice Wine Vinegar, the Sesame Oil, the Olive Oil and the Sugar in a Sauté Pan over Medium Heat just until it Simmers slightly.

You will need to "Manage the Cooking Process," the third of Smart Kitchen®'s Four Levers of Cooking™ because as soon as the mixture reaches a simmer, you will need to Whisk in the Extra Virgin Olive Oil. Whisk long enough so that everything is incorporated. When everything is mixed together, carefully transfer the Vinaigrette to the clean Medium-Sized Mixing Bowl.

The Vinaigrette will be and should be warm for the next step, which is Tossing the prepped ingredients together to coat them with dressing. To do this add the shredded Brussels Sprouts and a pinch of Salt to the to the Medium-Sized Mixing Bowl. If the mixture is initially too warm to touch, use an implement like a Wooden Kitchen Spoon to stir the ingredients together. You can also "jump" them together as a chef would when Sautéing.

The heat is helpful to Wilt the Brussels Sprouts and to Tenderize them. As the sprouts cool off and are safe to handle, you could even use your clean hands to Toss the shredded sprouts in the dressing.

When they are nicely coated,  and slightly cooled off, stir in the shredded purple cabbage. Stirring it in later, when the mixture is cooler, reduces the chance that the purple pigments in the cabbage will bleed into the dish and make it a strange brown color. After the cabbage goes in, add in one half of the sliced Fisher® Almonds.

Taste the slaw. Does it need any salt or pepper? Could it use more Sesame Oil? When it meets with your satisfaction, Transfer the slaw to a serving dish, bowl or platter. Top the slaw with the remaining Almonds and the fresh Raspberries.