Brussels Sprout Slaw
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“Recipe is from Damaris Phillips - Food Network. Sounds delicious.”
Brussels Sprout Slaw
0 recipe photos
READY IN:30mins |
SERVES:6-8 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄2 cup pecans
- 1 1⁄2 lbs Brussels sprouts, trimmed
- 6 tablespoons mayonnaise
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 6 tablespoons vegetable oil
- 1 teaspoon orange zest, grated
- 1⁄4 cup champagne vinegar
- 2 tablespoons orange juice
- kosher salt
- fresh ground black pepper, to taste
- 1⁄4 cup pomegranate seeds
Directions
- Preheat the oven to 375 degrees F. Place the pecans on a baking sheet, in one layer, and bake 6-8 minutes . Let cool, then coarsely chop and set aside.
- Shred the Brussels Sprouts using the large holes on a box grater or a mandoline. Coarsely chop any remaining pieces with a knife.
- Combine mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl. Whisk in the vinegar and orange juice until smooth. Add shaved brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2-4 hours before serving.
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Brussels Sprout Slaw