Brussels Sprout Slaw With Honey Mustard Dressing Food

HONEY MUSTARD BRUSSELS SPROUT SLAW

Honey Mustard Brussels Sprout Slaw image

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

Ingredients

1 lb Brussels sprout
1/3 cup coarsely chopped pistachios, toasted
1/3 cup dried cherries or 1/3 cup cranberries
1/3 cup shredded parmesan cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, minced

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

BRUSSELS SPROUT SLAW WITH HONEY-MUSTARD DRESSING

Brussels Sprout Slaw with Honey-Mustard Dressing image

This sweet-and-savory Brussels sprout slaw is the ultimate prep-ahead dish. In fact, we really recommend making it a day ahead, and not just because it'll free up some time: A day of rest in the fridge results in more tender Brussels sprouts that are infused with flavor. Honey and Dijon mustard dressing sweetens and adds multi-dimensional character to these compact members of the cabbage family, creating a modern slaw that shines, especially when topped with savory bacon and toasty walnuts.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 8h30m

Yield 8

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
4 cups shaved or shredded fresh Brussels sprouts
1 medium Honeycrisp or Gala apple, cored and julienned (about 1 1/2 cups)
4 green onions, chopped (1/4 cup)
1/2 cup chopped cooked bacon
1/4 cup chopped toasted walnuts

Steps:

In large bowl, mix oil, honey, mustard, lemon juice, salt, pepper and garlic. Stir in Brussels sprouts, apple and onions.
Cover and refrigerate at least 8 hours but no longer than 24 hours. Top with bacon and walnuts.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize About 1/2 Cup, Sodium 410 mg, Sugar 12 g, TransFat 0 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 SPROUT SLAW

Brussels Sprout Slaw image

Brussels sprouts are a classic at Thanksgiving; they have great texture when used raw in a slaw.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 9

Ingredients

1 tablespoon grainy mustard
3 tablespoons white-wine vinegar
2 teaspoons honey
2 tablespoons olive oil
Salt and pepper
1 pound brussels sprouts, trimmed and shredded
1 small head radicchio, cored and thinly sliced
1/2 cup chopped fresh chives
1/4 cup toasted sunflower seeds

Steps:

In a large bowl, whisk together mustard, vinegar, honey, and oil. Season with salt and pepper. Add brussels sprouts, radicchio, chives, and sunflower seeds and toss to combine.

Nutrition Facts : Calories 125 g, Fat 8 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g

HONEY-MUSTARD BRUSSELS SPROUTS SALAD

Honey-Mustard Brussels Sprouts Salad image

Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. -Sheila Sturrock, Coldwater, Ontario

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh Brussels sprouts, trimmed and shredded
2 medium tart apples, chopped
1 medium red onion, chopped
1 small sweet orange pepper, chopped
1/2 cup chopped walnuts
1/2 cup green grapes, sliced
1/2 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 170 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

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