Lemony Brussels 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.
LEMONY BRUSSELS SPROUTS SLAW
Make and share this Lemony Brussels Sprouts Slaw recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Shred Brussels sprouts. Use fingers to separate the leaves.
- In small bowl, whisk together oil, lemon juice, mustard salt and pepper.
- In large bowl toss sprouts with walnuts and cheese. Pour dressing over and toss to coat.
Nutrition Facts : Calories 121.8, Fat 8.3, SaturatedFat 1.6, Cholesterol 3.7, Sodium 92.5, Carbohydrate 9.2, Fiber 3.3, Sugar 2.2, Protein 5.3
BRUSSELS SPROUT SLAW
Provided by Kemp Minifie
Categories Leafy Green Side Low Fat Vegetarian Quick & Easy Low Cal Low/No Sugar Winter Healthy Vegan Raw Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes a generous cup, enough for 16 sliders
Number Of Ingredients 6
Steps:
- Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
- Holding each sprout by the stem end, finely shred them on the slicer.
- Drizzle the slaw with olive oil, lemon juice, and salt and toss well.
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- Thinly slice/shred the Brussels sprouts using a food processor with the slicing blade Alternatively, slice them thinly with a sharp chef's knife. Place in a large bowl.
- Zest the lemon directly over the bowl. Next, drizzle the shaved Brussels with olive oil, lemon juice, garlic, salt and pepper. Toss well, ideally using hands, to slightly "massage" the vinaigrette into the Brussels.
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