Brussel Sprout Cole Slaw. Combine Brussels sprouts, dried cherries, almonds, and Parmesan cheese together in a bowl; add dressing and toss to coat. Let cool, then coarsely chop; set aside. Creamy Brussels Sprouts Coleslaw is a delicious spin on classic coleslaw.
It has the redeeming healthy factor I need in my routine (thank you, vegetables), but a few gourmet touches (almonds, Parmesan, and dates) make me feel pampered when I eat it. It can last for days in the refrigerator, so it's ideal for leftovers, and it tastes refined enough to serve at a special. Brussels sprouts are a classic at Thanksgiving; they have great texture when used raw in a slaw. You can cook Brussel Sprout Cole Slaw using 13 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Brussel Sprout Cole Slaw
- It’s of main.
- You need 2 lb of brussel sprouts.
- You need of dressing.
- You need 6 tbsp of olive oil (or oil of your choice).
- It’s 2 tbsp of dijon mustard.
- Prepare 2 tbsp of diced shallot or onion.
- It’s 2 clove of grated garlic cloves.
- It’s 3 tbsp of lemon juice.
- It’s 1/2 tsp of salt (1 tsp if kosher).
- You need of ground black pepper.
- It’s of finish.
- It’s 1 cup of cheese (Picorino, parmesan, asiago).
- You need 1/2 cup of toasted pine nuts or slivered almond (optional).
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. What to Serve with Brussels Sprout Slaw.
Brussel Sprout Cole Slaw instructions
- Clean your sprouts, remove bad outer leaves, cut excessive stems. Dry them off..
- I used the cutter/slicing blade in my food processor, you can cut them with a knife also..
- 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..
- In a bowl large enough to hold and mix all the cut sprouts, add the mustard, lemon juice and salt..
- Dice onion/shallot add it to the bowl. Whisk it..
- Add 1 Tbl oil, whisk it in, repeat 1 Tlb at a time whisking each in until all 6 have been incorporated..
- Grind some black pepper in, whisk it in.
- Just dump your sliced sprouts on top of the dressing, mix well.
- Cover and let sit for 30 minutes.
- Add your cheese, and nuts if using.
- Mix well.
- You can let it sit if you need to, or serve immediately.
This slaw is a great gluten-free salad or side dish. Brussels sprouts are generally best during the cooler months, so this recipe is perfect for fall/winter potlucks and holiday meals (such as Thanksgiving). View Recipe this link opens in a new tab “This really does taste like coleslaw, so those Brussels sprouts haters out there will never know they're in there,” says lutzflcat. “I love the little punch of sweetness and texture you get from the dried cranberries.” I had never made a Brussel Sprout salad and found this one to be delicious. At first you don't think there will be enough dressing but if you leave it to marinate, there is enough. Rather than halfing and slicing, I did shred the sprouts and enjoyed as a slaw consistency.