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Required Equipment
- Mandoline or food processor
- Large bowl
- Whisk
Utilized Devices
Cooking Techniques
- shaving
- emulsifying
- massaging greens
Ingredients
- 450 gBrussels sprouts — shaved
- 225 gPurple cabbage — thinly sliced
- 300 gRuby grapefruit — segmented
- 60 gDried cranberries
- 60 gCandied pecans — chopped
- 20 gParmesan — shaved, optional
- 2 gOrange zest
- 80 mlExtra-virgin olive oil
- 30 mlOrange juice
- 15 mlWhite balsamic vinegar
- 15 mlMaple syrup
- 5 mlDijon mustard
- 1 gFresh rosemary — minced
- 3 gFine sea salt
- 1 gBlack pepper
Instructions
Whisk olive oil, orange juice, white balsamic, maple syrup, Dijon, rosemary, salt, and pepper until emulsified.
Toss shaved Brussels sprouts and purple cabbage with half the dressing and massage for 1 minute to tenderize.
Fold in grapefruit segments, dried cranberries, and orange zest.
Top with candied pecans, parmesan (if using), and remaining dressing just before serving.
Chef Tips
- ⭐Slice sprouts the day before; keep submerged in ice water for extra crispness.
- ⭐Candy your own pecans with maple + cayenne for sweet heat.
- ⭐Swap grapefruit for blood oranges after December.
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Nutritional Highlights
- ✓Vitamin C-rich holiday side
- ✓Fiber from cruciferous veggies
- ✓Naturally gluten-free with vegan option
Dietary Notes
Compliant With
Allergens
- Contains tree nuts (pecans)
- Contains dairy if parmesan added
FAQ
Can I make it dairy-free?
Skip the parmesan or swap with nutritional yeast shavings.
How far ahead can I dress it?
Toss greens up to 4 hours ahead without nuts; add nuts right before serving to maintain crunch.
Nutrition
| Calories | 210 |
| Protein | 5 g |
| Carbs | 22 g |
| Fat | 12 g |