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
LEMONY BRUSSELS SPROUT SLAW
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It's not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
- Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 13 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 313 milligrams, Sugar 5 grams, TransFat 0 grams
WINTER SLAW
Steps:
- With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries.
- Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.
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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Email [email protected]Category Salad, Side DishServings 8Total Time 25 mins
- In large bowl, whisk lemon juice, olive oil, 1/2 teaspoon salt, and1/4 teaspoon pepper; add sprouts and toss until well-coated.
- When ready to serve, to bowl with sprouts, add romaine, ricotta salata, cranberries and almonds; toss to combine.
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