Lemony Brussels Sprouts Slaw Food

BRUSSELS SPROUT SLAW

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.

BRUSSELS SPROUT SLAW

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.

LEMONY BRUSSELS SPROUTS SLAW

Steps:

• Shred Brussels sprouts. Use fingers to separate the leaves.
• In small bowl, whisk together oil, lemon juice, mustard salt and pepper.
• In large bowl toss sprouts with walnuts and cheese. Pour dressing over and toss to coat.

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.