How To Make Honey Mustard Brussels Sprouts Slaw
For an alternative coleslaw, try this almond, cherry, and brussels sprouts slaw tossed in sweet and tart honey mustard dressing.
Cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
If using raw almonds, toast them over medium heat for 3 to 4 minutes, stirring frequently, until they are fragrant and turning golden on the edges.
Whisk together the olive oil, vinegar, honey, mustard and garlic until blended.
In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan, and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
Serve immediately, or cover and refrigerate for up for 4 days.
If you don’t have a food processor, slice the Brussel sprouts as thinly as possible using a sharp chef’s knife, then chop to ensure that they are finely shredded. When you refrigerate the coleslaw, the Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Sprinkle a little salt and add a dash of vinegar to wake up leftovers .
- Calories: 334.16kcal
- Fat: 21.77g
- Saturated Fat: 4.34g
- Trans Fat: 0.00g
- Monounsaturated Fat: 13.76g
- Polyunsaturated Fat: 2.83g
- Carbohydrates: 28.08g
- Fiber: 5.95g
- Sugar: 16.32g
- Protein: 10.54g
- Cholesterol: 8.43mg
- Sodium: 389.96mg
- Calcium: 228.50mg
- Potassium: 585.88mg
- Iron: 2.30mg
- Vitamin A: 87.74µg
- Vitamin C: 99.23mg
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