Brussels Sprout Apple And Pear Slaw Food

APPLE AND BRUSSELS SPROUTS SLAW

Apple and Brussels Sprouts Slaw image

The ultimate fall salad! This Apple & Brussels Sprouts Slaw is a breeze to make, and is packed with nutty, sweet and savory flavors.

Provided by Dara Michalski | Cookin' Canuck

Time 20m

Number Of Ingredients 12

Ingredients

1/3 cup chopped raw pecans
1 pound Brussels sprouts
1 green onion (thinly sliced)
1 large Gala apple (julienned)
1 tablespoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 garlic clove (grated on a microplane)
1 1/2 teaspoon agave nectar ((or honey - not vegan))
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
2 tablespoons extra virgin olive oil

Steps:

In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don't burn. Allow the nuts to cool.
Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef's knife.
In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.

Nutrition Facts : ServingSize 0.5 cup, Calories 87.8 kcal, Carbohydrate 9.1 g, Protein 2 g, Fat 5.8 g, SaturatedFat 0.7 g, Sodium 51.7 mg, Fiber 2.7 g, Sugar 4.4 g

BRUSSELS SPROUTS, APPLE AND BROWN RICE SALAD

Brussels Sprouts, Apple and Brown Rice Salad image

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons apple cider vinegar
Juice of 1 lemon
2 teaspoons Dijon mustard
2 tablespoons grated fresh ginger
Kosher salt and freshly ground black pepper
4 cups Brussels sprouts
1 Granny Smith apple, unpeeled, cored and thinly sliced
1 cup cooked brown basmati rice, at room temperature
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.

BRUSSELS SPROUT, APPLE AND PEAR SLAW

Brussels Sprout, Apple and Pear Slaw image

Coleslaw is one of the best things that could've ever happened to an American barbecue or block party. Not only am I a coleslaw fanboy, I happen to think of myself as a bit of a connoisseur. I make it year-round and in all forms. This version is one of my favorites because it takes coleslaw out of its summer context and gives it an autumnal feel thanks to the Brussels sprouts, apples, and pears.

Provided by Justin Chapple

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/3 cup mayonnaise
3 tablespoons apple cider vinegar
3/4 teaspoon celery seeds
12 ounces Brussels sprouts, trimmed and thinly sliced
1 large Granny Smith apple, cored and julienned
1 very firm Bartlett pear, cored and julienned
Kosher salt and freshly ground black pepper

Steps:

In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds. Add the Brussels sprouts, apple, and pear and toss well. Season with salt and pepper and toss again. Serve.

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