Brussel Sprout And Zucchini Slaw Recipes

APPLE AND BRUSSELS SPROUTS SLAW

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.

BRUSSELS SPROUT SLAW

Steps:

• Whisk olive oil, vinegar, honey, garlic, and mustard together in a bowl until dressing is smooth.
• Combine Brussels sprouts, dried cherries, almonds, and Parmesan cheese together in a bowl; add dressing and toss to coat. For best flavor, refrigerate for several hours before serving.

ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
• Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
• Bake in the preheated oven until tender, about 25 minutes.

TURKEY SANDWICHES WITH BRUSSELS SPROUT SLAW

Steps:

• Set up a food processor with the slicing disk and process the Brussels sprouts through the feed tube. (You don't need to remove the cores of the sprouts.) Transfer to a large bowl.
• In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the mayonnaise mixture to the sprouts and toss well.
• Place the ciabatta halves, cut sides up, on a cutting board. Spread a thin layer of mayonnaise over each half. Place a layer of turkey on the bottom halves, pile some of the slaw on top, and place a second layer of turkey on top of the slaw. Sprinkle generously with salt and pepper. Cover with the top halves of the breads, cut sides down. Serve the individual ciabattas cut in half or cut the large ciabattas in thirds and serve.

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.

BRUSSEL SPROUT AND ZUCCHINI SLAW

Steps:

• In a medium bowl the mayonnaise and Honey Dijon Mustard.
• Squeeze the lime juice into the mayonnaise and Honey Dijon Mustard,
• Add the Dill, Salt and Pepper to the mixture, mix well. Set the dressing aside.
• Cut ends off Brussel Sprouts, then cut them in half. In a food processor using the grater blade, grate a few Brussel Sprouts at a time. Add grated Sprouts to a large bowl.
• Grate the Zucchini are dice it, and add to the Broussel Sprouts.
• Cook the bacon! Allow to cool!
• Peel the apple and dice it, and add to the Brussel Sprouts and Zucchini.
• Crumble the bacon and add to the Brussel Sprouts and Zucchini.
• Pour in the sunflower seeds, mix well.
• Add the dressing and toss the slaw! Chill 30 minutes!

BRUSSELS SPROUTS WITH SHALLOTS AND ZUCCHINI

Steps:

• Wash the brussel sprouts and remove any loose leaves. Trip the stem ends if needed and if leaving them whole, make a small cross-cut in the stem. If you have rather large sprouts, cut them in halves or quarters.
• Slice the shallot very thin. Cut the zucchini into slices.
• Heat the pan with the olive oil and shallots, and sauté over a medium-low heat until the shallots are wilted. Turn up the heat and toss in the sprouts.
• Cook for a couple of minutes then add the zucchini.
• Sauté until the sprouts are a very bright green and tender-crunchy, and the zucchini is just a bit limp. Maximum cooking time should be around 10 minutes - any more and you'll bring out that bitter cabbage-iness of the sprouts.

ZUCCHINI SLAW

Steps:

• In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.