“Coleslaw is a great way to sneak Brussels sprouts onto anyone’s plate.”
| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 275 |
| Total Fat | 24 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 328 mg |
| Serving Size | 1 of 8 servings |
| Calories | 275 |
| Total Fat | 24 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 328 mg |
Reviews
Very good salad and I love the dressing.
Yummy side dish for our grilled pork tenderloin. I’ll be using this recipe again for different meals. I didn’t have pomegranate seeds so used dried cranberries. I think this is a great base recipe and would be excellent with different veggies added. Kinda like a “kitchen sink” salad.
Perfect
This was a very nice alternative to a Cole Slaw!
Bit hit for our Holiday party at work. The only thing I would change is to use a food processor next time for the Brussels sprouts as shredding them with a mandolin was very labor intensive for me.
Made this for Thanksgiving. This salad was a major hit! Sweet, light and refreshing salad. Definitely a keeper!
Love this recipe- nice to have a refreshing CHILLED brussels salad instead of always cooked. I substituted the pomegranate seeds for dried cranberries and it turned out great.