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Brussels Sprout Slaw

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“Recipe is from Damaris Phillips - Food Network. Sounds delicious.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Shred the Brussels Sprouts using the large holes on a box grater or a mandoline. Coarsely chop any remaining pieces with a knife.
  3. 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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