Brussels Sprout Slaw Recipe

Name: Brussels Sprout Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup pecans; 1 12 lbs Brussels sprouts, trimmed; 6 tablespoons mayonnaise; 3 tablespoons Dijon mustard; 2 tablespoons honey; 6 tablespoons vegetable oil; 1 teaspoon orange zest, grated; ¼ cup champagne vinegar; 2 tablespoons orange juice; kosher salt; fresh ground black pepper, to taste; ¼ cup pomegranate seeds

Servings: persons

½ cup pecans
1 12 lbs Brussels sprouts, trimmed
6 tablespoons mayonnaise
3 tablespoons Dijon mustard
2 tablespoons honey
6 tablespoons vegetable oil
1 teaspoon orange zest, grated
¼ cup champagne vinegar
2 tablespoons orange juice
kosher salt
fresh ground black pepper, to taste
¼ cup pomegranate seeds

1
Preheat the oven to 375 degrees F. Place the pecans on a baking sheet, in one layer, and bake 6-8 minutes .
2
Let cool, then coarsely chop and set aside.
3
Shred the Brussels Sprouts using the large holes on a box grater or a mandoline.
4
Coarsely chop any remaining pieces with a knife.
5
Combine mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl.
6
Whisk in the vinegar and orange juice until smooth.
7
Add shaved brussels sprouts and toss to combine.
8
Season with salt and pepper.
9
Transfer to a serving dish and scatter the pecans and pomegranate seeds on top.
10
Refrigerate 2-4 hours before serving.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup pecans, 1 12 lbs Brussels sprouts, trimmed, 6 tablespoons mayonnaise, 3 tablespoons Dijon mustard, and more.

Yes, Brussels Sprout Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Brussels Sprout Slaw

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