Best 4 Lemony Brussels Sprouts Slaw Recipes
**Lemony Brussels Sprouts Slaw: A Refreshing and Nutritious Salad Sensation**
Discover the vibrant and flavorful world of Lemony Brussels Sprouts Slaw, a culinary delight that combines the unique taste of Brussels sprouts with a refreshing lemon dressing. This delectable salad offers a delightful interplay of textures, with crisp Brussels sprouts, crunchy cabbage, and tender carrots harmoniously blending together. Infused with the zesty tang of lemon juice and complemented by a hint of sweetness from honey, this slaw is a perfect accompaniment to grilled meats, roasted chicken, or fish. Its vibrant colors and enticing aroma make it a visually appealing addition to any table, while its nutritional value makes it an excellent choice for health-conscious individuals. Explore the diverse array of recipes presented in this article, ranging from a classic Lemony Brussels Sprouts Slaw to variations featuring roasted Brussels sprouts, shaved fennel, or a creamy avocado dressing. Embark on a culinary journey that celebrates the versatility and deliciousness of this extraordinary salad.
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 SPROUT SLAW
Provided by Kemp Minifie
Categories Leafy Green Side Low Fat Vegetarian Quick & Easy Low Cal Low/No Sugar Winter Healthy Vegan Raw Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes a generous cup, enough for 16 sliders
Number Of Ingredients 6
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.
LEMONY BRUSSELS SPROUTS SLAW
Make and share this Lemony Brussels Sprouts Slaw recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 121.8, Fat 8.3, SaturatedFat 1.6, Cholesterol 3.7, Sodium 92.5, Carbohydrate 9.2, Fiber 3.3, Sugar 2.2, Protein 5.3
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.
Tips:
- For a sweeter slaw, use a sweeter variety of apple, such as a Honeycrisp or Fuji.
- If you don't have a mandoline, you can use a sharp knife to thinly slice the Brussels sprouts and cabbage.
- To save time, you can buy pre-shredded Brussels sprouts and cabbage.
- Be sure to taste the dressing before adding it to the slaw. You may need to adjust the seasonings to your liking.
- Serve the slaw immediately, or chill it for later.
Conclusion:
This lemony Brussels sprouts slaw is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your liking. So next time you are looking for a new slaw recipe, give this one a try!
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