BRUSSELS SPROUT SLAW
"Coleslaw is a great way to sneak Brussels sprouts onto anyone's plate."
Provided by Damaris Phillips
Categories side-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
- Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
- Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving.
BRUSSELS SPROUTS SLAW
Steps:
- Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
- In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.
BRUSSELS SPROUT COLESLAW
The Brussels give a different flavour to this side dish.
Provided by themarkyg
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Shell and core sprouts discarding any discoloured outer leaves and slice in a food processor
- Cut onion into quarters and slice on top of sprouts.
- Change blade to grater and add carrot.
- Tip everything into a bowl and add mayonnaise. Mix well adding salt and pepper to taste. Serve with a salad and don't tell anyone it's made with sprouts.
BROCCOLI AND BRUSSELS SPROUTS SLAW
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
Provided by Chris Morocco
Categories Broccoli Brussels Sprout Side Kid-Friendly Healthy Thanksgiving Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Do ahead
- Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.
SHAVED BRUSSELS SPROUT SLAW WITH WALNUTS AND ROMANO
From Gourmet Today. A great fall salad that would be perfect for Thanksgiving. You can slice the Brussels Sprouts by hand or use an adjustable blade slicer.
Provided by mary winecoff
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or other adjustable blade slicer; discard stems. Transfer to a large bowl. Toss to separate leaves.
- Lightly crush walnuts with your hands. Add to Brussels sprouts, along with cheese, oil and lemon juice and toss to combine. Season with pepper.
BRUSSELS SPROUT SLAW
Provided by Kemp Minifie
Categories Leafy Green Side Low Fat Vegetarian Quick & Easy Low Cal Low/No Sugar Winter Healthy Vegan Raw Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes a generous cup, enough for 16 sliders
Number Of Ingredients 6
Steps:
- Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
- Holding each sprout by the stem end, finely shred them on the slicer.
- Drizzle the slaw with olive oil, lemon juice, and salt and toss well.
HONEY MUSTARD BRUSSELS SPROUT SLAW
Crisp shredded Brussels sprouts tossed in a sweet and tangy honey mustard dressing with toasted pistachios and dried cherries. This is a great salad or side-dish, perfect for potlucks or holiday meals.
Provided by Spencer 2
Categories Vegetable
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Shred the sprouts. First cut off the tough ends of the sprouts and any browning outer leaves. Then shred them coarsely in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified.
- In a medium serving bowl, toss the shredded sprouts with the pistachios, dried fruit, Parmesan and dressing. Serve.
Nutrition Facts : Calories 274.8, Fat 21.2, SaturatedFat 4, Cholesterol 7.3, Sodium 194.8, Carbohydrate 16.1, Fiber 4.2, Sugar 7.2, Protein 8.4
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