Welcome to the world of culinary delight, where flavors dance on your palate and textures create a symphony of sensations. Today, we embark on a journey to explore the vibrant flavors of shaved Brussels sprout slaw, a dish that combines the earthy sweetness of Brussels sprouts with the nutty crunch of walnuts and the sharp, tangy bite of Romano cheese. Our culinary adventure begins with a classic shaved Brussels sprout slaw recipe, featuring a simple dressing of lemon juice, olive oil, salt, and pepper, allowing the natural flavors of the vegetables to shine through. For those seeking a more robust flavor profile, we offer a tangy Dijon mustard dressing, adding a spicy kick to balance the sweetness of the slaw.
Venturing beyond the classic, we introduce a bacon and apple variation, where crispy bacon and sweet Granny Smith apples join the Brussels sprout party, creating a delightful medley of textures and flavors. And for those with a taste for the exotic, our Asian-inspired slaw incorporates a tantalizing dressing of rice vinegar, soy sauce, sesame oil, and ginger, transporting your taste buds to the bustling streets of Bangkok. Each recipe is carefully crafted to showcase the versatility of Brussels sprouts, transforming them from humble vegetables into the stars of the show. So, grab your apron, gather your ingredients, and let's embark on this culinary journey together, exploring the diverse flavors and textures of shaved Brussels sprout slaw.
SHREDDED BRUSSELS SPROUT SALAD WITH ROMANO CHEESE TOASTED WALNUTS AND LEMON VINAIGRETTE
Brussels sprouts are thinly shredded for a crisp tender texture, and they're tossed with walnuts, romano cheese and a bright lemon dressing. A delicious autumn salad recipe!
Provided by Jaclyn
Categories Salad
Time 15m
Number Of Ingredients 7
Steps:
- Add shredded Brussels sprouts, about 2/3 of the walnuts and 2/3 of the Romano cheese to a medium salad bowl.
- In a small mixing bowl whisk together olive oil, lemon juice, dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each).
- Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining 1/3 of the walnuts and cheese. Serve within 2 hours (chill if not serving immediately and toss before serving).
Nutrition Facts : Calories 252 kcal, Carbohydrate 10 g, Protein 8 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 200 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
SHAVED BRUSSELS SPROUTS WITH WALNUTS AND PECORINO
Steps:
- Using a sharp knife or a mandolin, finely shred the Brussels sprouts. Put them in a large mixing bowl, add the grated carrot and toss to combine.
- Whisk together the lemon zest and juice, the yuzu juice, honey, mustard and some salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the vegetables with the dressing and season with some salt and pepper. Toss again with the walnuts and Pecorino and serve.
SHAVED BRUSSELS SPROUT SALAD
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BRUSSELS SPROUTS WITH WALNUTS
Steps:
- Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
- In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
- Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
BRUSSELS SPROUT SALAD WITH WALNUTS
Make and share this Brussels Sprout Salad With Walnuts recipe from Food.com.
Provided by dandelionleaf
Categories Vegetable
Time 10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)
- Chop walnuts into 1 cm chunks.
- Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
- Toss cheese with sprouts and nuts.
- Whisk together mustard, oil, vinegar, salt and pepper, until blended.
- Pour over salad, toss lightly, and serve.
Nutrition Facts : Calories 277.1, Fat 26.7, SaturatedFat 6.3, Cholesterol 19.8, Sodium 376.8, Carbohydrate 4.1, Fiber 1.5, Sugar 1, Protein 6.9
SHAVED BRUSSELS SPROUTS WITH PECORINO AND WALNUTS
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare. And it does! Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife. Then combine with raw walnut halves, pecorino crumbled off the cheese with a fork, olive oil, and salt. Mix aggressively, so that the sprouts begin to wilt a little. And that's it. You'll see.
Provided by Sam Sifton
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
- In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams
SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO
Provided by Jonathan Waxman
Categories Cheese Side No-Cook Walnut Fall Brussels Sprout Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
- Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Tips:
- Use a mandoline or food processor fitted with a slicing blade to save time and effort when slicing the Brussels sprouts.
- If you don't have walnuts, you can substitute another type of nut, such as almonds, pecans, or pistachios.
- Use a microplane to finely grate the Parmesan cheese for the best flavor and texture.
- Be sure to taste the dressing before adding it to the slaw and adjust the seasonings to your liking.
- Serve the slaw immediately or chill it for later.
Conclusion:
This shaved Brussels sprout slaw is a delicious and healthy side dish that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a healthy and delicious side dish, give this shaved Brussels sprout slaw a try. You won't be disappointed!
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