Brussels Sprout Slaw With Mustard Dressing And Maple Glazed Pecans Recipes

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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

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

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.

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