Sprout Slaw Recipes
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.
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
BRUSSELS SPROUTS SLAW
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine one 10-ounce bag shaved Brussels sprouts, 1 cup halved green grapes and 1/2 cup chopped toasted pecans in a large bowl. Cook 2 chopped slices thick-cut bacon in a skillet with olive oil until crisp, about 5 minutes. Add 1 sliced shallot and cook until softened, 3 minutes. Stir in 3 tablespoons red wine vinegar and 2 teaspoons Dijon mustard. Pour over the Brussels sprouts; season with salt and pepper and toss.
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
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- In a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 6 minutes. Drain on paper towels; reserve 1/4 cup of fat.
- In a large, enameled cast-iron casserole, melt the butter in the bacon fat. Add the Brussels sprouts in batches and cook over high heat, stirring, until softened but still bright green, about 8 minutes. Season with salt and pepper. Add the apples and thyme; cook, stirring, until the apples are warmed through. Transfer the slaw to a platter, scatter the bacon on top and serve.
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- Trim bases of sprouts and finely slice crossways. Place in a bowl. Add parsley, onion, almonds and cranberries and toss to combine.
- Whisk oil, vinegar, maple syrup and mustard together. Pour dressing over slaw and mix well. Serve.
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- 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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- 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.
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