Name: Brussels Sprout Slaw
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 6 to 8 servings
Ingredients: 1/2 cup pecans; 1 1/2 pounds Brussels sprouts, trimmed; 6 tablespoons mayonnaise; 3 tablespoons dijon mustard; 2 tablespoons honey; 6 tablespoons vegetable oil; 1 teaspoon grated orange zest; 1/4 cup champagne vinegar; 2 tablespoons orange juice; Kosher salt and freshly ground pepper; 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 until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside.
Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife.
Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the 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 to 4 hours before serving.

Photograph by Ryan Liebe

Courtesy of Food Network Magazine

On Tonight

Brussels Sprout Slaw

Categories:

More from:

Related Pages