Ancho Chile Brussels Slaw
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 185
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 4
- Sodium
- 249
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
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.