Brussels Sprout Slaw
A fresh and tangy, no-mayo dressing, sweetened with honey and mixed into tender, shredded Brussels Sprouts, red onions and fresh apples make this Slaw a flavorful alternative to run of the mill coleslaw.
Servings: 6 Servings
For the Dressing
- 2 tablespoons lemon juice
- ¼ cup olive oil
- ¼ cup honey
- Zest of ½ Lemon
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon celery seed
For the Slaw
- 1 pounds fresh brussels sprouts
- 1 golden delicious apple
- ½ medium red onion
- ¼ cup blue cheese crumbles optional
- 1 tablespoon cilantro chopped-optional
Make the Slaw
Clean off the outer loose leaves of the brussels sprouts. Peel and core the apple and take the skin off of the red onion
Using a mandoline set on its thinnest setting, slice the brussels sprouts into a bowl. Sort through the sliced brussels sprouts and remove any hard pieces of the core that got through. This should make about 4 cups of Brussels sprouts. (See Notes)
Repeat the slicing process with the onion and apple. Chop the sliced apple and onion so that they are relatively the same size as the Brussels sprouts. This should make about 1 cup of apple and 1 cup of onion.
Combine the brussels sprouts, onion and apple together in a bowl.
Mix in the dressing a little at a time and toss well until its coated to your liking.
Refrigerate at least 30 minutes.
If using the blue cheese and/or cilantro, sprinkle on before serving and toss well to incorporate.
The recipe is perfect for using a mandoline to prep the Brussels sprouts, apple and onion, but please be extra careful and observe all the safety precautions. If you don’t have a mandoline, no problem-use a sharp chef’s knife to slice everything as thin as possible, then finish with a rough chop or use the food processor with a shredder blade.
Here's a tip-dress just as much slaw as you think you will eat in one sitting, then refrigerate the remaining dry slaw in a zip lock bag and store the dressing separately in an airtight jar. When you're ready for more, toss them together and it'll be like freshly made! The dry slaw will be fine for up to 3 days and the dressing will last in the fridge for about a week. The fresh lemon juice and honey shorten the storage life, so make sure to keep the dressing in an airtight container to maximize its quality. You may be successful in freezing the leftover dressing, although I have never tried it. Honey will not completely freeze at 0 degrees Fahrenheit, so that may affect how the dressing does.
Leftovers? If you have some leftover slaw, it will be fine in the fridge for a few days. Cover it tightly with plastic wrap. When you are ready to enjoy some more Brussels Sprout Slaw, just give it a good toss and you're ready to enjoy it.
If you're looking for a new way to enjoy the leftovers, try adding some Brussels Sprout Slaw to tacos, or as a relish for hot dogs, hamburgers or ham or pork sandwiches. It would also be fantastic on that pulled-pork sandwich, which makes it a great side dish to bring to the BBQ!
This dressing is excellent in a traditional cabbage and carrot coleslaw or any salad greens of your choice.
Calories: 198kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 293mg | Potassium: 360mg | Fiber: 4g | Sugar: 17g | Vitamin A: 628IU | Vitamin C: 67mg | Calcium: 68mg | Iron: 1mg
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