Thai Peanut Brussels Sprout Slaw Food

THAI PEANUT BRUSSELS SPROUT SLAW

Steps:

• Add the brussels sprouts, cabbage and scallions to a large bowl.
• Add the peanut butter to a microwavable bowl and heat for 30 seconds in the microwave so it will soften and stir easier.
• Add the rest of the sauce ingredients to the peanut butter and whisk well to combine.
• Pour the sauce over the brussels and cabbage and toss to combine.
• Cover the coleslaw with plastic wrap and refrigerate for at least an hour before serving.
• Toss before serving, then top with chopped peanuts and more scallions if desired.

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.

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.