Here’s a tasty twist on tradition for your Thanksgiving table: a spicy slaw made from Brussels sprouts inspired by an almost comical-looking stalk of this misunderstood vegetable at the farmer’s market.  The spicy notes are courtesy of a hint of jalapeno and a light and lively vinaigrette made from the favorite fall flavor of maple kicked up with mustard and given depth with the incorporation of savory-sweet allspice.  It’s also delicious with my “Pulled” Spaghetti Squash BBQ.

Yield 4-6 servings

2 cups whole Brussels sprouts, trimmed

1/2 cup red onion, cut into 1/4-inch dice

1 to 2 medium or hot small peppers (about 2.5 to 3 inches), seeds and membrane removed, and very finely chopped (I would add one, taste, and add part or all of another if desired)

Pinch sea salt

Maple-Mustard-Allspice Vinaigrette (recipe follows)

Thinly slice Brussels sprouts using the slicer blade of a food processor if available.  Place in a medium bowl and add remaining slaw ingredients.  Toss lightly with a fork to combine.  Pour vinaigrette over the slaw mixture and toss again with a fork to distribute the dressing evenly.  Store in an airtight container in the refrigerator.  It is best if the flavors are allowed to marry for 2 or more hours before serving.

Maple-Mustard-Allspice Vinaigrette:

1/4 cup apple cider vinegar

1 tablespoon hazelnut or walnut oil

1 tablespoon maple syrup

2 teaspoons Dijon mustard

1/2 teaspoon ground allspice or to taste

1/4 teaspoon garlic powder

Pinch sea salt

In a small bowl or cup, whisk together all ingredients until well combined.

For 150+ savory, spicy and sweet seasonal recipes, I invite you to peruse The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.