Sautéed Brussels Sprout Slaw with Sweet Peppers


Instead of a green salad, try this slaw made with fresh vegetables from Geneva Lakes.  As a replacement for olive oil, try a flavored grapeseed oil from Wild Tree.  Great slaw to accompany those post-Thanksgiving turkey sandwiches.


  •  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.

Contributed by Tanya Holland Food and Wine