Best Brussels Sprout Apple And Pear Slaw Recipes

APPLE AND BRUSSELS SPROUTS SLAW

Apple and Brussels Sprouts Slaw image

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

Time 20m

Number Of Ingredients 12

Ingredients

1/3 cup chopped raw pecans
1 pound Brussels sprouts
1 green onion (thinly sliced)
1 large Gala apple (julienned)
1 tablespoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 garlic clove (grated on a microplane)
1 1/2 teaspoon agave nectar ((or honey - not vegan))
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon ground pepper
2 tablespoons extra virgin olive oil

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

Brussels Sprout Slaw image

"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

Ingredients

1/2 cup pecans
1 1/2 pounds Brussels sprouts, trimmed
6 tablespoons mayonnaise
3 tablespoons dijon mustard
2 tablespoons honey
6 tablespoons vegetable oil
1 teaspoon grated orange zest
1/4 cup champagne vinegar
2 tablespoons orange juice
Kosher salt and freshly ground pepper
1/4 cup pomegranate seeds

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, APPLE AND PEAR SLAW

Brussels Sprout, Apple and Pear Slaw image

Coleslaw is one of the best things that could've ever happened to an American barbecue or block party. Not only am I a coleslaw fanboy, I happen to think of myself as a bit of a connoisseur. I make it year-round and in all forms. This version is one of my favorites because it takes coleslaw out of its summer context and gives it an autumnal feel thanks to the Brussels sprouts, apples, and pears.

Provided by Justin Chapple

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/3 cup mayonnaise
3 tablespoons apple cider vinegar
3/4 teaspoon celery seeds
12 ounces Brussels sprouts, trimmed and thinly sliced
1 large Granny Smith apple, cored and julienned
1 very firm Bartlett pear, cored and julienned
Kosher salt and freshly ground black pepper

Steps:

In a large bowl, whisk together the mayonnaise, vinegar, and celery seeds. Add the Brussels sprouts, apple, and pear and toss well. Season with salt and pepper and toss again. Serve.

LEMONY BRUSSELS SPROUT SLAW

Lemony Brussels Sprout Slaw image

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

Ingredients

2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1/4 cup olive oil
1 1/2 pounds brussels sprouts, trimmed and shredded
1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
1 large shallot, chopped
Salt
Freshly ground black pepper
1/4 cup chopped fresh mint leaves

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