Lemony Brussels Sprout Slaw
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons mayonnaise
- 1teaspoon Dijon mustard
- 2tablespoons freshly squeezed lemon juice
- 1tablespoon lemon zest
- ¼cup olive oil
- 1½pounds brussels sprouts, trimmed and shredded
- 1medium Granny Smith or other tart apple, peeled, cored and diced or shredded
- 1large shallot, chopped
- Salt
- Freshly ground black pepper
- ¼cup chopped fresh mint leaves
Nutritional analysis per serving (8 servings)
144 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 3 grams protein; 313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
- Step 2
Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.
Private Notes
Comments
I've seen in a lot of similar recipes where you salt the veg with a few teaspoons of salt and let it drain for 30 minutes or so to get out some of the excess moisture. I also do this with Brussels sprouts before cooking to cut down some on the bitterness. I'm just wondering if this extra step would solve some of the moisture problem where he mentions having to drain before serving. I can't wait to try this!
Here are the changes I made: Used part cabbage instead of all sprouts; used leek instead of shallots; didn't peel the apple. Once I left out the mayo. Took it to a potluck, everyone had seconds, and many asked for the recipe.
I added slivered almonds and dried cranberries, only because I had some on hand and had to use them up. I like the additional crunch and sweetness.
I think this recipe is for people who don’t mind eating raw broccoli. I am not one of those people. The flavor is good but the texture I would have to call disagreeable. Not sure what made me think I would find it edible. Oh well.
I made this following the recipe, basically. (What a concept!) Shredded the sprouts and apple (unpeeled) with the shredding disc of the food processor. Subbed in some red onion for the shallot because I needed to use one up. The only other diversion was to add combo of chopped parsley, mint and dill weed into the slaw just before serving, also using up a mix leftover from the excellent chicken and red lentil ‘soup’ posted earlier this week. Delicious!
I made this yesterday for a crowd. It was a great way to serve Brussels sprouts without having to cook them. I added some fresh pomegranate seeds. It was a big hit and there were no leftovers. I was concerned that the dressing might be too acidic so I added a splash of agave syrup.