Best Mexican Brussels Sprout Slaw Recipes

Mexican Brussels Sprout Slaw image

Provided by Sherri Williams @logansw

Number Of Ingredients 14

1 1/2 pound(s) brussel sprouts, finely shredded
1/3 cup(s) uncle gary's gourmet peppers
1/2 cup(s) mini colorful peppers, julienned
1/4 small red onion, chopped
2 - garlic colves, minced
2 tablespoon(s) cilantro, chopped
4 ounce(s) queso fresco, crumbled
MEXICAN DRESSING
2/3 cup(s) mayonnaise-more if needed
1 teaspoon(s) cumin
1/2 teaspoon(s) chipotle chili powder
1 1/2 teaspoon(s) smoked sea salt-to taste
1 teaspoon(s) brown sugar
- zest and juice of 1 lime

Steps:

Combine ingredients 1-6 in a mixing bowl. Mix dressing ingredients in a small mixing bowl and add to veggies. Mix well and chill for at least 1 hour. When ready to serve, top with queso fresco. **adjust seasoning to taste**

Brussels Sprout Slaw image

Provided by Damaris Phillips

Categories side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 11

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

Steps:

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.

Brussels Sprouts Slaw image

Provided by Food Network

Categories side-dish

Time 8h20m

Yield about 2 cups

Number Of Ingredients 9

1/2 cup apple cider vinegar
12 ounces shaved Brussels sprouts (about 3 cups)
1/4 cup mayonnaise
2 tablespoons buttermilk
4 teaspoons lemon juice
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery salt
Kosher salt and freshly ground black pepper

Steps:

Heat a large skillet or saucepan over medium heat and add the vinegar. When it begins to simmer, add the Brussels sprouts. Cook until the sprouts are just soft, about 5 minutes, then remove from the heat.
In a large bowl, combine the mayonnaise, buttermilk, lemon juice, sugar, mustard, celery salt, 1/4 teaspoon salt and a dash of pepper. Whisk until blended and smooth. Add the Brussels sprouts and toss to coat. Refrigerate at least 4 hours, preferably overnight.