Brussels Sprout Slaw Recipes

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BRUSSELS SPROUTS SLAW



Brussels Sprouts Slaw image

Provided by Food Network

Categories     side-dish

Time 8h20m

Yield about 2 cups

Number Of Ingredients 9

1/2 cup apple cider vinegar
12 ounces shaved Brussels sprouts (about 3 cups)
1/4 cup mayonnaise
2 tablespoons buttermilk
4 teaspoons lemon juice
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

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.

BRUSSELS SPROUT SLAW



Brussels Sprout Slaw image

Provided by Kemp Minifie

Categories     Leafy Green     Side     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Winter     Healthy     Vegan     Raw     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes a generous cup, enough for 16 sliders

Number Of Ingredients 6

8 ounces Brussels sprouts
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Special Equipment
A mandoline or vegetable slicer with an adjustable blade

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.

LEMONY BRUSSELS SPROUT SLAW



Lemony Brussels Sprout Slaw image

Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It's not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)

Provided by Mark Bittman

Categories     easy, quick, salads and dressings, appetizer, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup olive oil
1 1/2 pounds brussels sprouts, trimmed and shredded
1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
1 large shallot, chopped
Salt
Freshly ground black pepper
1/4 cup chopped fresh mint leaves

Steps:

  • To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
  • Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams

BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER



Brussels Sprouts 'Slaw' With Mustard Butter image

Provided by Julia Reed

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 stick butter, at room temperature
1 large clove garlic, put through a press
2 to 3 tablespoons Dijon or whole-grain Meaux mustard
3 tablespoons minced green onions
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1 pound brussels sprouts
1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
Lemon wedges

Steps:

  • Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
  • Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 1 gram

BRUSSELS SPROUT SLAW WITH CRANBERRIES



Brussels Sprout Slaw with Cranberries image

Similar to a coleslaw, but made with shredded Brussels sprouts instead of cabbage for a unique taste!

Provided by Cheryl King

Categories     Salad     Coleslaw Recipes     With Mayo

Time 15m

Yield 12

Number Of Ingredients 10

1 pound Brussels sprouts, shredded
4 carrots, peeled and shredded
1 cup shredded red cabbage
1 cup creamy salad dressing (such as Miracle Whip®)
1 cup mayonnaise
⅓ cup canola oil
¼ cup apple cider vinegar
1 tablespoon celery seed
salt and ground black pepper to taste
5 ounces dried cranberries

Steps:

  • Combine Brussels sprouts, carrots, and cabbage in a large bowl. Combine salad dressing, mayonnaise, canola oil, vinegar, celery seed, salt, and pepper in a separate bowl. Pour dressing over vegetables and toss well to combine. Add dried cranberries and toss again.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 19.3 g, Cholesterol 13.6 mg, Fat 26.4 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 3.3 g, Sodium 312.4 mg, Sugar 12.7 g

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

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

SHAVED BRUSSELS SPROUT SALAD



Shaved Brussels Sprout Salad image

The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 small garlic clove, minced
2 tablespoons olive oil
1 pound Brussels sprouts, halved and thinly sliced
1 small red onion, halved and thinly sliced
1/3 cup dried cherries, chopped
1/3 cup chopped pecans, toasted

Steps:

  • Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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

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