Warm Orange-Ginger Brussels Sprout Slaw 6.000
Feb 15, 2006

A friend of Stephanie Witt Sedgwick's who thought she didn't like Brussels sprouts was won over by a suggestion from Park Hyatt executive chef Brian McBride. He shredded the sprouts as you would a cabbage for slaw and then sauteed them with ginger and orange. She never made it for Stephanie, but the technique and combination of ingredients stayed on her to-do list.

When she got around to making her own version, she was wowed: "It's like a slaw but better. The Brussels sprouts give it a more delicate quality. The orange and ginger flavors really pop, and there's not a hint of the old-fashioned, cooked-to-death sprouts in this dish."

Servings: 6
  • 2 tablespoons olive oil
  • 1 pound Brussels sprouts, outer leaves removed, stems trimmed, either shredded in a food processor or cut in half and thinly sliced
  • 1-inch piece ginger root, peeled and finely grated
  • 1 orange, grated zest and juice
  • Salt
  • Freshly ground black pepper
  • 2 to 3 tablespoons water (optional)


Heat the oil in a large saute pan over medium-high heat. Add the shredded sprouts and cook, stirring, for 2 minutes. Add the ginger, orange zest and juice, and salt and pepper to taste. Reduce heat to medium and continue cooking, stirring, until the sprouts are just cooked, 4 to 5 minutes. If the pan gets dry, add a few tablespoons of water. Serve immediately.

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Recipe Source

Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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