Brussels Sprout Slaw With Honey Mustard Dressing Recipes
BRUSSELS SPROUTS SLAW WITH HONEY YOGURT DRESSING
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 Trusted Brands: Recipes and Tips VOSKOS®
Time 2h30m
Yield 8
Number Of Ingredients 7
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
APPLE AND BRUSSELS SPROUTS SLAW
The ultimate fall salad! This Apple & Brussels Sprouts Slaw is a breeze to make, and is packed with nutty, sweet and savory flavors.
Provided by Dara Michalski | Cookin' Canuck
Categories Salads Side Dishes
Time 20m
Number Of Ingredients 12
Steps:
- In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don't burn. Allow the nuts to cool.
- Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef's knife.
- In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.
Nutrition Facts : ServingSize 0.5 cup, Calories 87.8 kcal, Carbohydrate 9.1 g, Protein 2 g, Fat 5.8 g, SaturatedFat 0.7 g, Sodium 51.7 mg, Fiber 2.7 g, Sugar 4.4 g
BRUSSELS SPROUT SLAW
Pew served this salad at Thanksgiving and it was very well received.
Provided by Finchesarebeautiful
Categories Salad Coleslaw Recipes No Mayo
Time 20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 247.7 calories, Carbohydrate 20.6 g, Cholesterol 5.9 mg, Fat 15.8 g, Fiber 4.7 g, Protein 7.8 g, SaturatedFat 2.8 g, Sodium 134.7 mg, Sugar 10.6 g
BRUSSELS SPROUT SLAW WITH HONEY-MUSTARD DRESSING
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
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
HONEY-MUSTARD BRUSSELS SPROUTS SALAD
Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. -Sheila Sturrock, Coldwater, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 170 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
BRUSSELS SPROUT SLAW WITH MUSTARD DRESSING AND MAPLE-GLAZED PECANS
Provided by Amelia Saltsman
Categories Food Processor Mustard Side Marinate Thanksgiving Vegetarian Low Cal High Fiber Dinner Pecan Fall Healthy Brussels Sprout Potluck Maple Syrup Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.
- Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
- Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.
- Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.
More about "brussels sprout slaw with honey mustard dressing recipes"
HONEY MUSTARD BRUSSELS SPROUT SLAW - COOKIE AND KATE
From cookieandkate.com
4.9/5 (72)Total Time 25 minsCategory SaladCalories 335 per serving
- Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
- Serve immediately, or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
CRISPY HONEY MUSTARD BRUSSELS SPROUTS WITH BACON - BAKER ...
From bakerbynature.com
4.9/5 (7)Category DinnerCuisine AmericanTotal Time 50 mins
- Place the bacon on the baking sheet, laying the strips in a single layer, and bake until crispy, about 14 minutes. Remove from oven and set aside to cool.
- Wash brussels sprouts and gently dry with paper towels. Cut off the ends of the Brussels sprouts then slice them in half. Discard of any loose outer leaves that fall off. Place brussels sprouts in a large bowl and set aside.
ROASTED BRUSSELS SPROUTS WITH MUSTARD DRESSING RECIPE ...
From cookinglight.com
Servings 8Calories 150 per servingTotal Time 30 mins
- Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
- Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.
- Meanwhile, whisk together vinegar, mustard, 1 tablespoon parsley, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.
HONEY MUSTARD BRUSSELS SPROUT SALAD WITH CRANBERRIES …
From whatsinthepan.com
4.8/5 (31)Total Time 20 minsCategory SaladCalories 307 per serving
- Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
- Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.
- Next whisk in honey. Now slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
- Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.
HONEY MUSTARD BRUSSELS SPROUTS - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Category Side DishAuthor Rebecca EricksonCalories 98 per serving
- Preheat the oven to 450 degrees. Place a baking sheet in the oven as it preheats. Cut the sprouts in half and toss with olive oil, salt, and pepper. Carefully remove the pan from the hot oven. Spray with cooking spray and place sprouts cut side down on the baking sheet.
- Roast for 18-24 minutes, shaking the tray halfway through cooking time. They are ready when the sprouts are tender and crispy on the outside.
- Remove sprouts and toss in honey mustard while still hot. Season with additional salt and pepper if needed.
RECIPE: HONEY-MUSTARD BRUSSELS SPROUTS | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
10 BEST BRUSSEL SPROUT SLAW RECIPES | YUMMLY
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HONEY MUSTARD BRUSSELS SPROUTS SLAW RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory SaladServings 4Total Time 25 mins
- Cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
- If using raw almonds, toast them over medium heat for 3 to 4 minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan, and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
KALE + BRUSSELS SPROUT SLAW WITH HONEY MUSTARD DRESSING ...
From rachlmansfield.com
5/5 (2)Total Time 5 minsEstimated Reading Time 3 mins
- Add the kale, brussels sprouts, pecans, raisins, pumpkin seeds, bacon, parm and salt and pepper together into a large bowl (the bigger the better) and toss well with tongs or a spatula
- Add desired amount of dressing to the salad and massage well and mix together. I personally like to let the dressing marinate in the slaw a bit before eating so it is extra flavorful. Usually an hour or so.
BRUSSELS SPROUTS SLAW - A SOUTHERN SOUL
From asouthernsoul.com
5/5 (1)Category Salad, Side DishCuisine AmericanTotal Time 25 mins
- Heat oven to 350 degrees. Place pecans on a sheet pan and roast in the oven for 5 minutes. Let cool then chop.
- In a small bowl or jar with a lid, add olive oil, vinegar, honey, mustard, salt, and pepper. Whisk together or shake until well blended.
- To a large bowl, add shaved brussels sprouts, chopped pecans, feta cheese, and Honey Crisp apple. Pour dressing over salad and toss to coat all ingredients. Add pomegranate seeds. Toss gently and adjust seasoning.
HONEY MUSTARD ROASTED BRUSSELS SPROUTS - MINIMALIST BAKER
From minimalistbaker.com
4.9/5 (13)Calories 151 per servingCategory Side Dish
- Preheat oven to 400 degrees F (204 C) — use the convection setting if you have it for crispier Brussels sprouts.
- Prepare sauce by adding grainy mustard to a medium mixing bowl, along with spicy mustard, honey (or maple syrup), coconut aminos, and salt and pepper. Stir to combine. Taste and adjust flavor as needed, adding more salt and pepper to taste, coconut aminos for depth of flavor, honey for sweetness, spicy mustard for kick, or grainy mustard for texture.
- Add halved Brussels sprouts to the bowl and top with a pinch each salt and pepper for added flavor. Then gently toss / stir to coat.
BRUSSELS SPROUTS SLAW WITH DIJON DRESSING AND ALMONDS
From wellplated.com
5/5 (5)Total Time 20 minsCategory SaladCalories 306 per serving
- Shred the Brussels sprouts: For the quick and easiest possible shredding, cut the end of the bottom off of the Brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the Brussels sprouts with a mandoline, taking care to watch your fingers. If slicing by hand, I recommend holding the stem end, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the ends and any wilted outer leaves, then slice the sprouts into very thin ribbons.
- For all methods: once the Brussels sprouts are sliced, place the shreds in a serving bowl. Toss and fluff them with a fork or your fingers.
- Prepare the dressing: In a medium bowl, whisk together the lemon juice, olive oil, honey, mustard, salt, and pepper. Drizzle 2/3 of the dressing over the slaw and toss to combine. Add the dates, almonds, and Parmesan and lightly toss again. If your salad is drier than you would like, splash in additional dressing. Taste and add additional salt and pepper as desired. Serve immediately or refrigerate for up to 3 hours.
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