Brussels Sprout Celeriac Slaw
Mill City Cooks

Brussels Sprout Celeriac Slaw with Maple Glazed Pepitas

By: The Wedge Community Co-op

Ingredients

Slaw

  • 1 cup Pepitas
  • 1⁄2 Tablespoon Butter
  • 3 Tablespoon Maple Syrup from Horner’s Corner
  • 1 teaspoon Pepper
  • 1⁄2 teaspoon Sea Salt
  • 1lb Brussels Sprouts
  • 3⁄4lb of Celeriac
  • 1⁄2 lb Green Cabbage
  • 1⁄2 lb Red Cabbage

Dressing

  • 1⁄2 cup Apple Cider Vinegar
  • 2 Tablespoon Maple Syrup
  • 2 teaspoon Whole Grain Mustard
  • 1 teaspoon Lemon Juice
  • 1⁄2 teaspoon Sea Salt
  • 3⁄4 teaspoon Black Pepper
  • 3⁄4 cup Canola oil

Method

Preheat oven to 350°F. Melt butter in a small sauce pan. Add maple syrup, pepper, and sea salt and heat until combined and bubbling. Mix the pumpkin seeds with the hot mixture. Spray a baking sheet with oil and spread mixture evenly across the greased sheet. Bake the seeds for about ten minutes. The seeds will darken slightly and while it’s hot, the syrup will appear to be wet but will harden as they cool.

Wash produce well. Cut off ends of Brussels sprouts and peel off any discolored leaves. Slice in half and place the flat side down. Slice as thinly as possible. Quarter cabbages and peel off any undesirable leaves, slice cabbage as thinly as possible (a mandolin works well to thinly shave the cabbage, but you can do it by hand if you do not own one). Peel celeriac and thinly julienne (cut into small, fine matchsticks).

Toss Brussels sprouts, cabbages, and celeriac together in a medium bowl.
Next whisk apple cider vinegar, maple syrup, mustard, lemon juice, sea salt, and pepper in a bowl. Slowly drizzle in the canola oil, while whisking constantly to form the dressing. You can also use a mason jar with a tight fitting lid to emulsify dressing by combining all ingredients and shaking. Pour dressing over slaw and mix well. Top slaw with pepitas. Enjoy!