Brussels Sprouts Slaw With Honey Yogurt Dressing Recipes

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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.

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 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 SPROUTS SLAW WITH HONEY YOGURT DRESSING



Brussels Sprouts Slaw with Honey Yogurt Dressing image

A quick cook in the microwave and these mini heads of cabbage slice neatly for a slaw that melds its personality with sweet chopped apple, crumbled bacon, and a creamy Greek yogurt dressing. Like other cruciferous vegetables, Brussels sprouts bring Vitamins A and C to the meal, along with some iron.

Provided by Voskos

Categories     VOSKOS®

Time 2h30m

Yield 8

Number Of Ingredients 7

4 cups thinly sliced Brussels sprouts*
1 medium apple, coarsely chopped
4 slices bacon, crisp-cooked and crumbled
½ cup sliced almonds, toasted**
1 (5.3 ounce) container VOSKOS® Nonfat Honey Greek Yogurt
1 tablespoon cider vinegar
¼ teaspoon salt

Steps:

  • Combine Brussels sprouts and 2 tablespoons water in a medium microwave-safe bowl; cover. Microwave on 100% power (high) for 4 minutes, stirring halfway through. Immediately chill the Brussels sprouts by plunging into a bowl of ice water; drain well. Remove any excess moisture from the Brussels sprouts by using a salad spinner or place Brussels sprouts in a colander and use paper towels to absorb the excess moisture.
  • Combine Brussels sprouts and apple in a large bowl. Pour Honey Yogurt Dressing (see below) over Brussels sprouts mixture; toss gently to coat. Add bacon; toss gently to combine. Cover and chill for 2 to 24 hours. Just before serving, gently stir in almonds.
  • Honey Yogurt Dressing: Stir together VOSKOS® Nonfat Honey Greek Yogurt, cider vinegar, and salt in a bowl. Chill up to 24 hours.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 9.7 g, Cholesterol 7.8 mg, Fat 5.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 1.1 g, Sodium 229.5 mg, Sugar 3.1 g

HONEY MUSTARD BRUSSELS SPROUT SLAW



Honey Mustard Brussels Sprout Slaw image

Crisp shredded Brussels sprouts tossed in a sweet and tangy honey mustard dressing with toasted pistachios and dried cherries. This is a great salad or side-dish, perfect for potlucks or holiday meals.

Provided by Spencer 2

Categories     Vegetable

Time 15m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

1 lb Brussels sprout
1/3 cup coarsely chopped pistachios, toasted
1/3 cup dried cherries or 1/3 cup cranberries
1/3 cup shredded parmesan cheese
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 garlic clove, minced

Steps:

  • Shred the sprouts. First cut off the tough ends of the sprouts and any browning outer leaves. Then shred them coarsely in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
  • Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified.
  • In a medium serving bowl, toss the shredded sprouts with the pistachios, dried fruit, Parmesan and dressing. Serve.

Nutrition Facts : Calories 274.8, Fat 21.2, SaturatedFat 4, Cholesterol 7.3, Sodium 194.8, Carbohydrate 16.1, Fiber 4.2, Sugar 7.2, Protein 8.4

BRUSSELS SPROUTS SLAW WITH HONEY YOGURT DRESSING



Brussels Sprouts Slaw with Honey Yogurt Dressing image

A quick cook in the microwave and these mini heads of cabbage slice neatly for a slaw that melds its personality with sweet chopped apple, crumbled bacon, and a creamy Greek yogurt dressing. Like other cruciferous vegetables, Brussels sprouts bring Vitamins A and C to the meal, along with some iron.

Provided by Voskos

Categories     VOSKOS®

Time 2h30m

Yield 8

Number Of Ingredients 7

4 cups thinly sliced Brussels sprouts*
1 medium apple, coarsely chopped
4 slices bacon, crisp-cooked and crumbled
½ cup sliced almonds, toasted**
1 (5.3 ounce) container VOSKOS® Nonfat Honey Greek Yogurt
1 tablespoon cider vinegar
¼ teaspoon salt

Steps:

  • Combine Brussels sprouts and 2 tablespoons water in a medium microwave-safe bowl; cover. Microwave on 100% power (high) for 4 minutes, stirring halfway through. Immediately chill the Brussels sprouts by plunging into a bowl of ice water; drain well. Remove any excess moisture from the Brussels sprouts by using a salad spinner or place Brussels sprouts in a colander and use paper towels to absorb the excess moisture.
  • Combine Brussels sprouts and apple in a large bowl. Pour Honey Yogurt Dressing (see below) over Brussels sprouts mixture; toss gently to coat. Add bacon; toss gently to combine. Cover and chill for 2 to 24 hours. Just before serving, gently stir in almonds.
  • Honey Yogurt Dressing: Stir together VOSKOS® Nonfat Honey Greek Yogurt, cider vinegar, and salt in a bowl. Chill up to 24 hours.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 9.7 g, Cholesterol 7.8 mg, Fat 5.7 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 1.1 g, Sodium 229.5 mg, Sugar 3.1 g

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