The Brussels sprout represents a member of the Gemmifera Group of cabbages, grown for its edible buds. These green leafy vegetables are typically 2.5 to 4 cm in diameter and look just like miniature cabbages. This veggie has been famous for a long time in Brussels, Belgium, and may have gained its name there. It was likely cultivated in Ancient Rome, but Brussels sprouts as we know them now were grown probably as early as the 13th century in what is now Belgium.
Brussels sprouts are a valuable addition to slaws, and slaws are not just for summer – their creamy, crunchy and tangy dressing is a quite welcome contrast to the heartier dishes of autumn. You can make these slaws ahead or at the very last minute, and they won’t take up valuable oven space.
If you are using a mandolin to shred the Brussels sprouts, you want to be careful – hold each by its stem end and slice whole. Do not get your fingers too close to the blade. You should try shredded Brussels sprouts as the base of your salad all season long!
There are a lot of recipes of slaws including Brussels sprouts, and in this article, we pick three of the most popular for you!
Brussel Sprout Slaw With Pecans And Apples Recipe
Do you love the heartiness of a chopped kale salad or the crunch of coleslaw? If you do, then you will enjoy this fresh and crisp salad with shaved Brussels sprouts, Parmesan cheese, Honeycrisp apples and toasted pecans. This salad is inspired by the kale salad with Parmesan and lemon which has found the place on many restaurant menus.
This salad has the same bright olive and lemon dressing and salty punch from Parmesan cheese; on the other hand, pecans and apples add a little crunch and sweetness. The dressing includes a touch of honey for sweetness which can be adjusted depending on the flavor of your sprouts.
Brussels sprouts bought in the winter may be naturally sweater because they are in season.
Just make sure the salad stand for about five minutes after you have tossed the ingredients together to allow the sprouts to soften slightly and the flavors to marry.
Yield: serves 8 (serving size ¾ cup)
Active Time: 20 minutes
Total Time: 25 minutes
• One pound of trimmed Brussels sprouts
• One tablespoon lemon zest
• Six tablespoons extra-virgin olive oil
• ½ teaspoon crushed red pepper
• ¼ cup fresh lemon juice
• One diced Honeycrisp or Granny Smith apple
• One tablespoon honey
• Two ounces shredded Parmesan cheese
• 1/3 cup chopped and toasted pecans
• One teaspoon kosher salt
• ½ teaspoon black pepper
Thinly slice one lb of trimmed Brussels sprouts using a food processor fitted with the slicer attachment or mandoline. Transfer the sliced Brussels sprouts to the large bowl, and after that, add six tablespoons of extra-virgin oil, one tablespoon of lemon zest, ½ teaspoon of crushed red pepper and toss ¼ cup of fresh lemon juice over to coat.
Add one diced Honeycrisp or Granny Smith apple, 2 oz. of Shredded Parmesan cheese, one tablespoon of honey, 1/3 cup of toasted and chopped pecans, one tablespoon of kosher salt and toss ½ teaspoon of black pepper to coat. Let the mixture stand for five minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.
Brussels Sprout Slaw With Maple-Glazed Pecans And Mustard Dressing
Yield: 8 servings
Prep Time: 45 minutes
Cook: 20 minutes
• Nonstick vegetable oil spray
• ¼ cup of pure maple syrup
• 1 cup of large pecan halves
• ¼ teaspoon of freshly ground black pepper
• ½ plus one tablespoon of coarse kosher salt plus additional for
• ¼ cup of whole grain Dijon mustard
• Two tablespoons of fresh lemon juice
• Two tablespoons of apple cider vinegar
• ¼ cup of vegetable oil
• One tablespoon of sugar
• 1 ½ pound of Brussels sprouts, trimmed
Preheat the oven to 325 degrees Fahrenheit, and spray large sheet of foil with nonstick spray. After that, place the pecans on the small baking sheet. Whisk maple syrup, ¼ teaspoon of pepper, and ½ teaspoon of coarse salt in a small bowl. Coat the nuts with this mix and toss them around to spread them in a single layer. Bake for five minutes.
Continue to bake nuts (with occasional stirring) just until they are toasted, and the glaze is bubbling thickly, right about six minutes. Transfer the nuts to prepared foil immediately and separate from the glaze. Cool the mixture completely. You can also make this two days ahead, just make sure to store it on time.
While the mixture is cooling off, whisk vinegar, mustard, sugar, lemon juice and oil in a small bowl. Season with pepper and coarse salt.
Bring a large pot of water to boil. Add one tablespoon of coarse salt and Brussels sprouts. Cook until they are crisp-tender but still bright green, about five minutes. Drain and rinse with cold water. Cool them on paper towels.
Using the mandolin or food processor, slice the Brussels sprouts and transfer them to a large bowl. (Brussels sprouts and dressing can be done one day ahead.) Cover them separately and chill.
Toss Brussels sprouts with dressing to coat, and let it marinate thirty to sixty minutes. Mix in some pecans. After that, place slaw in a serving bowl and top with remaining pecans.
Make sure to look for Grade B pure maple syrup, as it has bolder maple flavor than the delicate Grade A.
Serve in traditional slaw bowls, and enjoy!
Shaved Brussels Sprouts Slaw With Pecans And Bacon
Thinly shaved Brussels sprouts are lovely in raw form. The delicate and fresh crunch of these mini veggie orbs tossed with aromatic toasted pecans, some crispy bacon and touch of mayo is just the perfect vegetable side dish for a holiday meal.
Yield: serves four as a side
Total Time: 20 minutes
• One lb Brussels sprouts, shaved thin or sliced
• ½ cup Mayo
• ½ teaspoons Celery Salt
• One clove Garlic, minced
• Two teaspoons Lemon juice
• One tablespoon Dijon mustard
• Zest of one medium lemon
• Sea Salt to taste
• Four slices of fried Bacon, broken into small pieces
• About ¼ cup toasted pecans
Wash and trim the edges of Brussels sprouts. Try to slice them as thin as you can. In a large bowl, combine mayo, celery salt, lemon juice, garlic, lemon zest, salt and Dijon mustard. Add shaved Brussels sprouts and mix well.
After that, add pecans and bacon to the mixture. Toss well but gently. You can allow the slaw to chill in refrigerator or serve immediately – the choice is yours!
Brussels Sprouts, Carrot, And Purple Cabbage Slaw
This slaw has a gorgeous color which is perfect for summer dinner! It has a bit of tangy taste, but you could add a teaspoon of sugar to cut the tang. The recipe works fantastic with all kinds of barbecue.
• ½ cup of nonfat Greek yogurt
• One teaspoon of salt
• Two tablespoons of apple cider vinegar
• ½ teaspoon of pepper
• One cup of Brussels sprouts, shredded
• One teaspoon of dry mustard powder
• One cup of Purple Cabbage, shredded
• One cup of Carrots, shredded
• ¼ cup of green onion, shredded
Whisk vinegar, yogurt, salt, mustard powder and pepper in a medium bowl until smooth. After that, toss in Brussels sprouts, carrots, cabbage and green onion right before serving! Your slaw is prepared- Bon Appetit!
Brussels sprouts are a hearty, high-fiber and versatile vegetable which can be used in various recipes, cooked or in their raw state. They are a huge source of vitamin C, vitamin K, and potassium. Brussels sprouts are a great addition to slaws and can be prepared in many ways. We hope you like these recipes.