Brussels Sprout Slaw With Cranberries Food

BRUSSELS SPROUT SLAW WITH CRANBERRIES

Brussels Sprout Slaw with Cranberries image

Similar to a coleslaw, but made with shredded Brussels sprouts instead of cabbage for a unique taste!

Provided by Cheryl King

Categories Salad Coleslaw Recipes With Mayo

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

1 pound Brussels sprouts, shredded
4 carrots, peeled and shredded
1 cup shredded red cabbage
1 cup creamy salad dressing (such as Miracle Whip®)
1 cup mayonnaise
⅓ cup canola oil
¼ cup apple cider vinegar
1 tablespoon celery seed
salt and ground black pepper to taste
5 ounces dried cranberries

Steps:

Combine Brussels sprouts, carrots, and cabbage in a large bowl. Combine salad dressing, mayonnaise, canola oil, vinegar, celery seed, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss well to combine. Add dried cranberries and toss again.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 19.3 g, Cholesterol 13.6 mg, Fat 26.4 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 3.3 g, Sodium 312.4 mg, Sugar 12.7 g

BRUSSELS SPROUT SLAW

Brussels Sprout Slaw image

"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

Ingredients

1/2 cup pecans
1 1/2 pounds Brussels sprouts, trimmed
6 tablespoons mayonnaise
3 tablespoons dijon mustard
2 tablespoons honey
6 tablespoons vegetable oil
1 teaspoon grated orange zest
1/4 cup champagne vinegar
2 tablespoons orange juice
Kosher salt and freshly ground pepper
1/4 cup pomegranate seeds

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 WITH PECANS AND CRANBERRIES

Brussels Sprouts with Pecans and Cranberries image

Provided by Alton Brown

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1 pound fresh Brussels sprouts, rinsed and trimmed
3 ounces coarsely chopped pecans
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces coarsely chopped dried cranberries

Steps:

Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
Set a 10-inch straight-sided saute pan over medium-high heat and add the pecans. Cook, stirring continually, until the pecans darken in color and begin to give off a toasted aroma, approximately 2 minutes. Add the butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add the cranberries, toss and serve.

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