Brussels Sprout Slaw With Honey Mustard Dressing Recipes
BRUSSELS SPROUT SLAW WITH HONEY-MUSTARD DRESSING
This sweet-and-savory Brussels sprout slaw is the ultimate prep-ahead dish. In fact, we really recommend making it a day ahead, and not just because it'll free up some time: A day of rest in the fridge results in more tender Brussels sprouts that are infused with flavor. Honey and Dijon mustard dressing sweetens and adds multi-dimensional character to these compact members of the cabbage family, creating a modern slaw that shines, especially when topped with savory bacon and toasty walnuts.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize About 1/2 Cup, Sodium 410 mg, Sugar 12 g, TransFat 0 g
HONEY MUSTARD BRUSSELS SPROUT SLAW
Crisp shredded Brussels sprouts tossed in a sweet and tangy honey mustard dressing with toasted pistachios and dried cherries. This is a great salad or side-dish, perfect for potlucks or holiday meals.
Provided by Spencer 2
Categories Vegetable
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 274.8, Fat 21.2, SaturatedFat 4, Cholesterol 7.3, Sodium 194.8, Carbohydrate 16.1, Fiber 4.2, Sugar 7.2, Protein 8.4
STIR-FRIED BRUSSELS SLAW
Brussels sprouts are stir-fried to retain their crispness and then tossed in a mustard, honey and white wine vinegar dressing. You can trim and slice the Brussels sprouts and make the dressing ahead of time, then set aside until you're ready to stir-fry.
Provided by Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a bowl (or a jam jar), whisk together the white wine vinegar, balsamic, mustard, 1 teaspoon of salt and 1 tablespoon of olive oil.
- Heat a wok or large frying pan over medium-high heat until hot, add the remaining tablespoon of olive oil and toss in the Brussels sprouts. Stir fry for about 2 minutes, shaking the pan, until the sprouts are just starting to color.
- Add enough dressing to just coat the sprouts; any leftover dressing will keep in the fridge for 2 weeks to use as a salad dressing.
- Give them a good toss, then tip into a serving bowl. Scatter over the parsley to garnish.
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
BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER
Provided by Julia Reed
Categories easy, quick, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 1 gram
HONEY-MUSTARD BRUSSELS SPROUTS SALAD
Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. -Sheila Sturrock, Coldwater, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 170 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
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