![]() Whatever dressing is leftover can be served on the side.Īdd the nuts, cilantro or parsley, crumbled blue cheese and bacon. Brussels Sprout Slaw Base Ingredients: 16 oz Brussel Sprouts Shaved 2 Pink Lady Apples Diced Dressing Ingredients: 2 Lemons Juiced 1 tbsp Dijon Mustard. Wash and cut the green onion and add them, along with the carrots, to the sprouts.ĭrizzle with the dressing and toss until the slaw is fully coated. This will crisp up the slaw and keep it fresh for hours. Wash and peel the carrot and grate it with a box grater or vegetable peeler. Fill a large bowl with cold water (ice water preferably) and place the brussels sprout shavings inside. Then slice the sprouts into thin sections, giving them an extra chop to break them up into smaller chunks. With a sharp knife, remove the stems and slice sprouts in half. Wash the sprouts and remove the outer leaves if brown. When cool enough, roughly chop the bacon and set it aside. Brussel Sprout Slaw InstructionsĪdd the bacon to a frying pan over medium heat and cook on both sides until crisp. Slowly add the oil while continuing to mix the dressing. Instructions Vinaigrette Dressing Instructionsįinely dice the garlic and add it to a deep bowl to be used to whisk the dressing.Īdd the mustard, vinegar, sugar, salt and lemon juice. Here are a few additional salad recipes you might enjoy: The flavors are bright and bold, making it a perfect side dish for barbecued or slow roasted meats.īrussel Sprouts with Bacon and Blue Cheese is also good enough as a stand alone salad. This version omits the mayo and uses a tangy vinaigrette dressing instead. Many traditional coleslaw recipes feature mayonnaise. We decided to add in some of our favorite ingredients, crispy bacon and tangy blue cheese, to create our own slaw. They also offer a lot of texture and crunch, making them an excellent choice when making a slaw. To our surprise, the sprouts have a sweet flavor when served raw. Since then we have decided to try our hand at making a slaw recipe featuring Brussel sprouts. Possibly stumbling upon and then perfecting our own recipe, that features bacon alongside the sprout, was a turning point for us. Over the years, however, my husband and I have become Brussel sprouts converts. As with most vegetables that I didn’t appreciate, I think uninspired presentations and a good dose of overcooking are to blame. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper. I’ll be the first to admit that, for many years, Brussel sprouts were not my favorite vegetable. In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. This is also a slaw without mayonnaise, making it, in my opinion, a little more refreshing. Brussel Sprout Slaw is an easy salad and a great alternative to tradtional slaws.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |