Brussels Sprouts Slaw Recipes
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.
BRUSSELS SPROUT SLAW
"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
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.
LEMONY BRUSSELS SPROUT SLAW
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
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 SPROUT SLAW WITH CRANBERRIES
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
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
SHAVED BRUSSELS SPROUT SALAD
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
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
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
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.
BRUSSELS SPROUT SLAW
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
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
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