Ancho Chile Brussels Slaw

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound Brussels sprouts, thinly sliced
  • 3 ancho chiles, stemmed, seeded and cut into rings
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons honey
  • 1 tablespoon apple cider vinegar
Directions
  • Preheat the oven to 350 degrees F.

  • Toss the sliced Brussels sprouts and ancho chiles with the olive oil, 1 teaspoon salt and pepper, then spread out in 1 layer on a medium baking sheet. Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool 10 minutes.

  • Meanwhile, combine the mayonnaise, sour cream, honey and vinegar in a medium bowl. Season the dressing with salt and pepper. Toss the Brussels sprouts and ancho chiles with the dressing until well combined.

  • Refrigerate and serve cold.

  • Cook's Note: Use kitchen shears to easily snip the ancho chiles into rings.


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