Sautéed Brussels Sprout Slaw with Sweet Peppers


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

Sautéed Brussels Sprout Slaw with Sweet Peppers
Photo: © John Kernick
Total Time:
30 mins


  • 2 1/2 pounds brussels sprouts, thinly sliced

  • 1 large yellow bell pepper, cored and thinly sliced

  • 1 large red bell pepper, thinly sliced

  • 1 large Spanish onion, thinly sliced

  • 1/2 cup extra-virgin olive oil

  • Salt

  • Freshly ground pepper

  • 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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