Brussels Sprout Slaw with Raspberries and Almonds

Brussels Sprout Slaw with Raspberries and Almonds
  • Yield: 6 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 2 Mins.
  • This is a recipe for a delicious, fresh, green, market-driven slaw that has some creative touches, namely the toasty, crunchy almonds and the tart, fresh raspberries. This slaw recipe pairs excellently with barbecued pork, chicken or fried fish. The Brussels get tossed in a warm vinaigrette to wilt and tenderize them slightly, and the purple cabbage is added afterward so the red color doesn't bleed into the vibrant green Brussels sprouts.


  • The vinaigrette:

  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sugar
  • Kosher salt
  • 1/4 cup extra-virgin olive oil or peanut oil
  • The slaw:

  • 1 pound Brussels sprouts, shredded
  • 1 tablespoon sesame oil
  • 2 cups shredded purple cabbage
  • Kosher salt
  • 1/2 pint fresh raspberries
  • 3/4 cup Fisher® Sliced Almonds, toasted


  1. 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.
  2. 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 and adjust seasoning if needed. Transfer to a serving platter and top with remaining almonds and the raspberries.

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