Brussel Sprout Cole Slaw
Brussel Sprout Cole Slaw

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, brussel sprout cole slaw. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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.

Brussel Sprout Cole Slaw is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Brussel Sprout Cole Slaw is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook brussel sprout cole slaw using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Brussel Sprout Cole Slaw:
  1. Prepare main
  2. Take 2 lb brussel sprouts
  3. Make ready dressing
  4. Make ready 6 tbsp olive oil (or oil of your choice)
  5. Make ready 2 tbsp dijon mustard
  6. Prepare 2 tbsp diced shallot or onion
  7. Get 2 clove grated garlic cloves
  8. Take 3 tbsp lemon juice
  9. Prepare 1/2 tsp salt (1 tsp if kosher)
  10. Prepare ground black pepper
  11. Prepare finish
  12. Prepare 1 cup cheese (Picorino, parmesan, asiago)
  13. Get 1/2 cup toasted pine nuts or slivered almond (optional)

Thinly sliced Brussels sprouts replace the usual cabbage in this bright and crunchy slaw. Do you love the crunch of coleslaw or the heartiness of a chopped kale salad? Brussels Sprout Coleslaw. by: Claire Smith. Look no further than this southwestern Brussels sprout coleslaw.

Instructions to make Brussel Sprout Cole Slaw:
  1. Clean your sprouts, remove bad outer leaves, cut excessive stems. Dry them off.
  2. I used the cutter/slicing blade in my food processor, you can cut them with a knife also.
  3. For the food processor, use a feed tube. Put a small amount of pressure on the sprouts, then hold pulse until the feed tube is empty. Repeat as needed until all are done. This gives a better cut than just dropping in while it's running.
  4. In a bowl large enough to hold and mix all the cut sprouts, add the mustard, lemon juice and salt.
  5. Dice onion/shallot add it to the bowl. Whisk it.
  6. Add 1 Tbl oil, whisk it in, repeat 1 Tlb at a time whisking each in until all 6 have been incorporated.
  7. Grind some black pepper in, whisk it in
  8. Just dump your sliced sprouts on top of the dressing, mix well
  9. Cover and let sit for 30 minutes
  10. Add your cheese, and nuts if using
  11. Mix well
  12. You can let it sit if you need to, or serve immediately

It'll make you a Brussels sprout convert! Brussels sprouts are delicious raw and can be used just like cabbage in a zesty, creamy, crunchy coleslaw. Brussels sprouts are thought to have originated in Ancient Rome, though they gained their popularity (and name) in Brussels, Belgium. They're now widely popular in the U. Individual sprouts: Brussels sprouts sold by the pound are what you find most often at the market.

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