Warm Orange-Ginger Brussels Sprout Slaw

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Washington Post


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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


Freshly ground black pepper

2 to 3 tablespoons water (optional)

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