Best Brussels Sprouts Slaw Recipes

GREEN-CABBAGE AND RED-APPLE SLAW WITH BRUSSELS SPROUTS

Steps:

• Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
• Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
• Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.

BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER

Steps:

• Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
• Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

BROCCOLI AND BRUSSELS SPROUTS SLAW

Steps:

• Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves, including the stalk (alternatively, you can slice both broccoli and brussels sprouts in a food processor). Combine broccoli and brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
• Meanwhile, chop anchovies, if using, then mash to a paste with the side of a chef's knife. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.
• Do ahead
• Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds just before serving.

GREEN-CABBAGE AND RED-APPLE SLAW WITH BRUSSELS SPROUTS

Steps:

• Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
• Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
• Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.

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.

BRUSSELS SPROUTS SLAW WITH HONEY YOGURT DRESSING

Steps:

• Combine Brussels sprouts and 2 tablespoons water in a medium microwave-safe bowl; cover. Microwave on 100% power (high) for 4 minutes, stirring halfway through. Immediately chill the Brussels sprouts by plunging into a bowl of ice water; drain well. Remove any excess moisture from the Brussels sprouts by using a salad spinner or place Brussels sprouts in a colander and use paper towels to absorb the excess moisture.
• Combine Brussels sprouts and apple in a large bowl. Pour Honey Yogurt Dressing (see below) over Brussels sprouts mixture; toss gently to coat. Add bacon; toss gently to combine. Cover and chill for 2 to 24 hours. Just before serving, gently stir in almonds.
• Honey Yogurt Dressing: Stir together VOSKOS® Nonfat Honey Greek Yogurt, cider vinegar, and salt in a bowl. Chill up to 24 hours.

ASIAN BRUSSELS SPROUTS SLAW

Steps:

• Bring the vinegar, 1/2 cup water, honey, fish sauce and chili garlic sauce to a simmer in a small saucepan. Cook until reduced by half and thickened. Set aside to cool
• Shred the Brussels sprouts using the slicer attachment of a food processor or with a knife. Transfer to a large bowl and add the carrot, bell pepper, cilantro, peanuts and scallions. Toss to combine. Pour the dressing over the slaw and mix until well coated.

LEMONY BRUSSELS SPROUTS SLAW

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.

BRUSSELS SPROUTS SLAW

Steps:

• Combine one 10-ounce bag shaved Brussels sprouts, 1 cup halved green grapes and 1/2 cup chopped toasted pecans in a large bowl. Cook 2 chopped slices thick-cut bacon in a skillet with olive oil until crisp, about 5 minutes. Add 1 sliced shallot and cook until softened, 3 minutes. Stir in 3 tablespoons red wine vinegar and 2 teaspoons Dijon mustard. Pour over the Brussels sprouts; season with salt and pepper and toss.

LEMONY BRUSSELS SPROUTS SLAW

Steps:

• In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper. Add the brussels sprouts and toss to coat evenly. Fold in the sunflower seeds and serve. MAKE AHEAD The brussels sprout slaw can be refrigerated overnight.

BRUSSELS SPROUTS "SLAW" WITH MUSTARD BUTTER

Steps:

• 1. Place butter in a medium bowl and add the garlic, mustard, green onions and parsley. Mix well. Add more mustard and salt and pepper to taste and set aside. (The mustart butter may be stored, covered in the refrigerator or rolled into a cylinder and frozen until needed.)
• 2. Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half then crosswise into fine shreds. (Do not use a food processor, the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Saute the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

BRUSSELS SPROUTS SLAW WITH MUSTARD BUTTER

Steps:

• 1. Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside. 2. Trim the root ends of the sprouts and remove loose or discarded leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Saute the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

BRUSSELS SPROUTS SLAW

Steps:

• In a large bowl, toss together the Brussels sprouts, onion, carrots, and apple.
• Combine the vinegar, mustard, and honey in a small bowl and whisk well.
• Add the vinegar mixture to the veggies, season with salt, toss to combine, and let sit for at least 1 hour.
• Stir in the mayonnaise, taste, and adjust the seasoning if needed (it probably will).