MEXICAN BRUSSELS SPROUT SLAW
I served this slaw with my Smokin' Baby Got Back Ribs at the World Food Championships in Las Vegas last year. This was crazy good. I hope that you will give it a try. Cooking with Love & Passion. sw :) V&V SUPREMO Queso Nation Recipe Winner #vvsupremo #quesonation
Provided by Sherri Williams @logansw
Categories Vegetables
Number Of Ingredients 14
Steps:
- Combine ingredients 1-6 in a mixing bowl. Mix dressing ingredients in a small mixing bowl and add to veggies. Mix well and chill for at least 1 hour. When ready to serve, top with queso fresco. **adjust seasoning to taste**
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 SPROUTS SLAW
Steps:
- Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
- In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.
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