Best Brussels Sprout Slaw Recipes

TURKEY SANDWICHES WITH BRUSSELS SPROUT SLAW

Steps:

• Set up a food processor with the slicing disk and process the Brussels sprouts through the feed tube. (You don't need to remove the cores of the sprouts.) Transfer to a large bowl.
• In a medium bowl, whisk together the mayonnaise, whole-grain mustard, Dijon mustard, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the mayonnaise mixture to the sprouts and toss well.
• Place the ciabatta halves, cut sides up, on a cutting board. Spread a thin layer of mayonnaise over each half. Place a layer of turkey on the bottom halves, pile some of the slaw on top, and place a second layer of turkey on top of the slaw. Sprinkle generously with salt and pepper. Cover with the top halves of the breads, cut sides down. Serve the individual ciabattas cut in half or cut the large ciabattas in thirds and serve.

BRUSSELS SPROUT SLAW

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 HONEY-MUSTARD DRESSING

Steps:

• In large bowl, mix oil, honey, mustard, lemon juice, salt, pepper and garlic. Stir in Brussels sprouts, apple and onions.
• Cover and refrigerate at least 8 hours but no longer than 24 hours. Top with bacon and walnuts.

BRUSSELS SPROUT SLAW

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.

LEMONY BRUSSELS SPROUT SLAW

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.

MAPLE-MUSTARD-MIXED PEPPER GLAZED SALMON WITH BRUSSELS SPROUT SLAW

Steps:

• Whisk together 2 cups water, the maple syrup, salt and whole peppercorns in a bowl. Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged. Refrigerate for 1 hour.
• Remove the salmon from the brine. Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
• Combine the maple syrup, mustard and crushed pink peppercorns.
• Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 150 to 160 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Smoke until the thickest part of the fish registers 150 degrees, about 1 hour 30 minutes. Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process.
• Serve the salmon with the Brussles Sprouts Slaw.
• Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl.
• In a food processor with a grater attachment, shred the Brussels sprouts. (If you do not have a food processor you could grate by hand or cut very thinly with a knife.) Transfer to the bowl with the dressing. Add the radicchio and chives and toss to combine. Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften). Add the walnuts before serving.

BRUSSELS SPROUT SLAW WITH CRANBERRIES

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.

CHIPOTLE BARBECUE PULLED TURKEY DRUMSTICK SLIDERS WITH BRUSSELS SPROUT SLAW

Steps:

• Preheat oven to 325°F.
• Remove turkey skin.
• Cook onion in oil with 1/2 teaspoon salt in Dutch oven over medium heat, covered, stirring occasionally, until well softened, about 10 minutes.
• Add garlic and spices and cook, stirring, 1 minute.
• Stir in ketchup, vinegar, chiles, Worcestershire sauce, molasses, and 1/2 cup water and simmer mixture, stirring, 1 minute.
• Add drumsticks and cover pot, then braise in oven, turning drumsticks over once, until meat is very tender, about 2 hours.
• Transfer drumsticks to a bowl and cool. Discard bones, tendons, and any remaining skin, and pull meat with forks or fingers into coarse shreds.
• Stir meat into sauce remaining in pot. Thin, if necessary, with water to desired consistency and season with salt and pepper. Reheat over medium heat until hot.
• Spoon mixture into slider rolls and top with slaw.

BRUSSELS SPROUT SLAW

Steps:

• In a large bowl, whisk together mustard, vinegar, honey, and oil. Season with salt and pepper. Add brussels sprouts, radicchio, chives, and sunflower seeds and toss to combine.

CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW

Steps:

• Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

BRUSSELS SPROUT SLAW WITH MUSTARD DRESSING AND MAPLE-GLAZED PECANS

Steps:

• Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD: Can be made 2 days ahead. Store airtight.
• Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.
• Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD: Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.
• Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.

BRUSSELS SPROUT SLAW

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.

SHAVED BRUSSELS SPROUT AND KALE SLAW WITH PECORINO AND TOASTED HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
• Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
• To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.

PREPPY JOE WITH SPICY BRUSSELS SPROUT SLAW

Steps:

• For the preppy joes: In a large saucepan or Dutch oven over medium-high heat, heat the olive oil. Add the ground sirloin and cook until mostly browned, about 5 minutes. Add the pepperoncini, tomato paste, garlic, onion and bell pepper and cook, stirring, for another minute.
• Meanwhile, in a medium bowl, whisk together the tomato puree, brown sugar, sherry vinegar, Worcestershire, paprika, cayenne, onion powder, garlic powder, coriander, clove and 1/2 teaspoon freshly ground black pepper. Pour the sauce mixture over the meat and stir until evenly coated. Season with salt and additional pepper. Bring to a simmer, cover and cook, stirring occasionally, until heated through and thickened, about 20 minutes.
• For the spicy Brussels sprout slaw: In a small bowl, combine the sour cream, chipotle, mayonnaise and red wine vinegar and whisk until evenly incorporated. Season with salt and pepper.
• In a medium bowl, combine the Brussels sprouts, scallions, cilantro and jalapeno. Season with salt and pepper, then dress with the chipotle pepper crema as desired.
• For the bread: Preheat the oven to 350 degrees F.
• Brush both sides of the bread with melted butter and sprinkle with garlic powder. Put on a baking sheet fitted with a wire rack and bake until lightly toasted and golden brown, 5 to 7 minutes.
• Top the garlic toast with the meat mixture, followed by some of the Brussels sprout slaw. Garnish with parsley.

CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW RECIPE - (4.4/5)

Steps:

• Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

HONEY MUSTARD BRUSSELS SPROUT SLAW

Steps:

• Shred the sprouts. First cut off the tough ends of the sprouts and any browning outer leaves. Then shred them coarsely in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
• Whisk together the olive oil, vinegar, honey, mustard and garlic until emulsified.
• In a medium serving bowl, toss the shredded sprouts with the pistachios, dried fruit, Parmesan and dressing. Serve.

LEMONY BRUSSELS SPROUT SLAW

Steps:

• 1. 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. 2. 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.

SHAVED BRUSSELS SPROUT SLAW WITH WALNUTS AND ROMANO

Steps:

• Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or other adjustable blade slicer; discard stems. Transfer to a large bowl. Toss to separate leaves.
• Lightly crush walnuts with your hands. Add to Brussels sprouts, along with cheese, oil and lemon juice and toss to combine. Season with pepper.

BRUSSELS SPROUT SLAW WITH MUSTARD DRESSING AND MAPLE-GLAZED PECANS

Steps:

• Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD Can be made 2 days ahead. Store airtight. Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper. Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. DO AHEAD Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill. Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.

WARM BRUSSELS SPROUT SLAW WITH BACON

Steps:

• 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. 2. 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.