Asian Brussels Sprouts Slaw Recipes

BRUSSELS SPROUT SLAW

Steps:

• Whisk olive oil, vinegar, honey, garlic, and mustard together in a bowl until dressing is smooth.
• Combine Brussels sprouts, dried cherries, almonds, and Parmesan cheese together in a bowl; add dressing and toss to coat. For best flavor, refrigerate for several hours before serving.

CRISPY ASIAN BRUSSEL SPROUTS

Steps:

• Preheat oven to 450. Cover a baking sheet with aluminum foil and set aside.
• Rinse sprouts in cool water and then chop off the tough ends. Chop sprouts in half or in quarters for very large sprouts. Dry thoroughly with a towel.
• Toss with the olive oil and season gently with salt and pepper. Remember that the sauce has soy sauce, which can be salty, so you don't want to over-salt the Brussel sprouts.
• Place in a single layer on the pan, leaving some space between the Brussel sprouts. They shouldn't be overlapping. Roast for 20-25 minutes or until the sprouts are browned and crispy.
• Meanwhile, add the soy sauce, honey, rice vinegar, sesame oil, sambal olek, and garlic powder to a small saucepan. Bring to a simmer and let cook for 3-4 minutes until it thickens. This happens quickly since it is a small amount of liquid.
• Toss the hot Brussels sprouts with the sauce and serve.

ASIAN BRUSSELS SPROUTS

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the Brussels sprouts and cook for 8 minutes or until lightly browned, stirring often.
• Stir the broth, cornstarch, hoisin, lime juice and honey in a medium bowl. Add the broth mixture to the skillet and cook and stir for 4 minutes or until the broth mixture boils and thickens. Drizzle with the sriracha before serving, if desired.

ASIAN BRUSSELS SPROUTS

Steps:

• Preheat your oven to 400 degrees F. Line a rimmed baking sheet with heatproof parchment paper for easy cleanup.
• Place the Brussels sprouts in the pan. Using a large spoon or your hands, toss them with the oil, soy sauce, honey, garlic, and crushed red peppers.
• Arrange the seasoned Brussels sprouts, cut side down, in a single layer on the baking sheet.
• Roast them until browned and caramelized, for about 30 minutes. Garnish with sesame seeds and serve.

THAI PEANUT BRUSSELS SPROUT SLAW

Steps:

• Add the brussels sprouts, cabbage and scallions to a large bowl.
• Add the peanut butter to a microwavable bowl and heat for 30 seconds in the microwave so it will soften and stir easier.
• Add the rest of the sauce ingredients to the peanut butter and whisk well to combine.
• Pour the sauce over the brussels and cabbage and toss to combine.
• Cover the coleslaw with plastic wrap and refrigerate for at least an hour before serving.
• Toss before serving, then top with chopped peanuts and more scallions if desired.

ASIAN BRUSSELS SPROUTS SLAW

Steps:

• Bring the vinegar, 1/2 cup water, honey, fish sauce and chili garlic sauce to a simmer in a small saucepan. Cook until reduced by half and thickened. Set aside to cool
• Shred the Brussels sprouts using the slicer attachment of a food processor or with a knife. Transfer to a large bowl and add the carrot, bell pepper, cilantro, peanuts and scallions. Toss to combine. Pour the dressing over the slaw and mix until well coated.