Broccoli and Brussels Sprouts Slaw

From the kitchen of Carly

Raw broccoli and brussels sprouts get the slaw treatment, shaved thin and tossed with a bright lemon dressing spiked with anchovies and Parmesan. Crunchy almonds and briny olives finish the bowl, making this a crisp, satisfying side that tastes even better the next day.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 small head or 1/2 of a large head of broccoli
  • 16 oz. brussels sprouts, trimmed, thinly sliced lengthwise
  • 11/2 tsp. kosher salt, plus more
  • 12 oil-packed anchovy fillets (optional)
  • 11/2 oz. Parmesan, finely grated, plus more, shaved, for serving
  • 11/4 cup olive oil
  • 13 Tbsp. fresh lemon juice
  • 1Freshly ground black pepper
  • 11/2 cup Castelvetrano olives, pitted
  • 11/4 cup unsalted roasted almonds
  • 1coarsely chopped

Instructions

  1. Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.

  2. Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.

  3. Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.