Who knew that oranges could be such a good part of slaw?
Just two weeks ago I was writing about ch-alad, my original creation of a combined chili salad, which was perfect for the chilly yet warm days of spring. And now here we are in May, and the temps are nearing 90. Oh, New Hampshire, how I love your version of spring. Bye, bye, warming soups; hello, cooling salads! The need for salads plays well this week, as my focus is brussels sprouts. I’m excited to share this recipe from the archives and introduce a delicious brussels sprout side dish recipe on Thursday. To learn more about this recipe originally published in July 2017, continue reading.
When we go to one of my favorite local restaurants, The Foundry, I often think about ordering their Crispy Glazed Brussels Sprouts. They have this delicious blood orange glaze and are delightfully crunchy. The only drawback to them is that they are fried. If I’m feeling indulgent, they’re fine. However, quite often the heaviness of the frying outweighs the tastiness of the sprouts.
So, I decided I’d try and make my own at home. I’ve roasted brussels sprouts with great success, so why couldn’t I add a delicious coating to them?
It turns out this wasn’t going to be an easy recipe to master. I had a decent juice reduction for coating and got the sprouts crispy in the oven, but the combination of the two was a flop.
However, in that moment of failure I made a discovery. The orange juice reduction made a delicious dressing. Rather than trying to create a replica, I decided to go in a whole new direction- salad. Of course, as I’ve written in the past few weeks, I think of summer as the time of salads, so this recipe was perfectly timed. It could be made anytime a side salad is needed, accompanying burgers off the grill, fried chicken, smoked ribs, etc.
This recipe requires time to reduce the orange juice. Although it was initially done for another recipe, I think it’s worth the time. If you use plain orange juice, it won’t be as flavorful. You’ll either have less flavor in the slaw or will use more, which will produce a very wet slaw. If you really don’t want to take the time to make the reduction, I’d recommend adding a good amount of orange zest to increase the citrus notes but not increase the amount of juice used.
It might be too late to include this in your 4th of July menu, but it’s definitely worth keeping on hand for the next summer barbecue you attend.
- 1 cup orange juice
- 1 lb. brussels sprouts, stems trimmed
- 1/2 red pepper, seeded & diced
- 1/4 cup dried cranberries
- 2 Tb. cider vinegar
- Salt & pepper
- Put orange juice in small saucepot over medium heat.
- Stir occasionally until reduced to 1/3 cup; stirring occasionally.
- Set aside to cool.
- Shred brussel sprouts using a food processor or box grater.
- Combine sprouts, red pepper, and dried cranberries in a large bowl.
- Top with orange juice reduction and vinegar; toss well.
- Season with salt and pepper, and toss again.