Zesty Brussels Sprouts Coleslaw Recipes

ZESTY BRUSSELS SPROUTS COLESLAW

Steps:

• Chop cabbage and carrots in food processor and transfer to large mixing bowl.
• In a smaller bowl, make dressing by combining mayonnaise, oil, vinegar, horseradish, plain yogurt, celery seed, garlic powder, onion powder, sugar. Taste and add salt and pepper to your taste.
• Toss dressing into cabbage mixture and stir until well blended.
• Refrigerate until chilled and ready to serve.

BRUSSELS SPROUT SLAW

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.

PREPPY JOE WITH SPICY BRUSSELS SPROUT SLAW

Steps:

• For the preppy joes: In a large saucepan or Dutch oven over medium-high heat, heat the olive oil. Add the ground sirloin and cook until mostly browned, about 5 minutes. Add the pepperoncini, tomato paste, garlic, onion and bell pepper and cook, stirring, for another minute.
• Meanwhile, in a medium bowl, whisk together the tomato puree, brown sugar, sherry vinegar, Worcestershire, paprika, cayenne, onion powder, garlic powder, coriander, clove and 1/2 teaspoon freshly ground black pepper. Pour the sauce mixture over the meat and stir until evenly coated. Season with salt and additional pepper. Bring to a simmer, cover and cook, stirring occasionally, until heated through and thickened, about 20 minutes.
• For the spicy Brussels sprout slaw: In a small bowl, combine the sour cream, chipotle, mayonnaise and red wine vinegar and whisk until evenly incorporated. Season with salt and pepper.
• In a medium bowl, combine the Brussels sprouts, scallions, cilantro and jalapeno. Season with salt and pepper, then dress with the chipotle pepper crema as desired.
• For the bread: Preheat the oven to 350 degrees F.
• Brush both sides of the bread with melted butter and sprinkle with garlic powder. Put on a baking sheet fitted with a wire rack and bake until lightly toasted and golden brown, 5 to 7 minutes.
• Top the garlic toast with the meat mixture, followed by some of the Brussels sprout slaw. Garnish with parsley.

PREPPY JOE WITH SPICY BRUSSELS SPROUT SLAW

Steps:

• For the preppy joes: In a large saucepan or Dutch oven over medium-high heat, heat the olive oil. Add the ground sirloin and cook until mostly browned, about 5 minutes. Add the pepperoncini, tomato paste, garlic, onion and bell pepper and cook, stirring, for another minute.
• Meanwhile, in a medium bowl, whisk together the tomato puree, brown sugar, sherry vinegar, Worcestershire, paprika, cayenne, onion powder, garlic powder, coriander, clove and 1/2 teaspoon freshly ground black pepper. Pour the sauce mixture over the meat and stir until evenly coated. Season with salt and additional pepper. Bring to a simmer, cover and cook, stirring occasionally, until heated through and thickened, about 20 minutes.
• For the spicy Brussels sprout slaw: In a small bowl, combine the sour cream, chipotle, mayonnaise and red wine vinegar and whisk until evenly incorporated. Season with salt and pepper.
• In a medium bowl, combine the Brussels sprouts, scallions, cilantro and jalapeno. Season with salt and pepper, then dress with the chipotle pepper crema as desired.
• For the bread: Preheat the oven to 350 degrees F.
• Brush both sides of the bread with melted butter and sprinkle with garlic powder. Put on a baking sheet fitted with a wire rack and bake until lightly toasted and golden brown, 5 to 7 minutes.
• Top the garlic toast with the meat mixture, followed by some of the Brussels sprout slaw. Garnish with parsley.

SPICY BRUSSELS SPROUTS

Steps:

• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the Brussels sprouts, and season with garlic, cayenne pepper, and red pepper flakes. Recover, and steam to your desired degree of tenderness, about 30 minutes for very tender.
• Remove the Brussels sprouts from the steamer and place into a bowl. Add the green onions, mustard, and lemon juice. Season to taste with salt and pepper. Toss until evenly coated.

ZESTY & CRUNCHY SPROUT SLAW

Steps:

• Combine the dressing ingredients in a large bowl with a pinch of salt. Toast the almonds in a dry frying pan over a low heat until golden, about 1-2 mins, then tip onto a plate and leave to cool. Toast the seeds in the same way for 1-2 mins until they pop, ensuring they don't catch. Leave to cool with the almonds.
• Tip the sprouts into the bowl with the dressing. Add the onion, mint, cranberries, almonds and seeds, then toss to coat. If making ahead, toss the salad ingredients together, then dress just before serving.

BRUSSELS SPROUT COLESLAW

Steps:

• Shell and core sprouts discarding any discoloured outer leaves and slice in a food processor
• Cut onion into quarters and slice on top of sprouts.
• Change blade to grater and add carrot.
• Tip everything into a bowl and add mayonnaise. Mix well adding salt and pepper to taste. Serve with a salad and don't tell anyone it's made with sprouts.