Crunchy Turnip Apple And Brussels Sprout Slaw Recipes

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CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW



Crunchy Turnip, Apple, and Brussels Sprout Slaw image

Provided by Claire Saffitz

Categories     Salad     Side     Low Fat     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Lunch     Apple     Turnip     Healthy     Raw     Brussels Sprout     Bon Appétit     Kidney Friendly     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 8

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 ounces brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more

Steps:

  • Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW RECIPE - (4.4/5)



Crunchy Turnip, Apple, and Brussels Sprout Slaw Recipe - (4.4/5) image

Provided by á-61574

Number Of Ingredients 8

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt and freshly ground black pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 oz. brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more

Steps:

  • Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

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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