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Sautéed Brussels Sprout Slaw with Sweet Peppers
© John Kernick

Sautéed Brussels Sprout Slaw with Sweet Peppers

  • SERVINGS: 12
  • FAST

Instead of a green salad, Tanya Holland thinly slices these brussels sprouts like cabbage, then cooks them quickly to serve as slaw.

  1. 2 1/2 pounds brussels sprouts, thinly sliced
  2. 1 large yellow bell pepper, cored and thinly sliced
  3. 1 large red bell pepper, thinly sliced
  4. 1 large Spanish onion, thinly sliced
  5. 1/2 cup extra-virgin olive oil
  6. Salt
  7. Freshly ground pepper
  8. 1 tablespoon finely chopped flat-leaf parsley
  1. In a large bowl, toss the brussels sprouts with the bell peppers and onion.
  2. In each of 2 large skillets, heat 1/4 cup of the olive oil until shimmering. Add the vegetables, season with salt and pepper and cook over high heat, stirring, until browned in spots and crisp-tender, about 4 minutes. Transfer the vegetables to a large bowl and garnish with the parsley. Serve right away.
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