Zesty Brussels Sprout Slaw with Pecan Crunch
Brighten your meal with this vibrant Zesty Brussels Sprout Slaw, featuring finely shredded Brussels sprouts tossed in a creamy, tangy dressing of mayonnaise, Dijon mustard, honey, and freshly squeezed orange juice. The crunchy pecans and juicy pomegranate seeds add texture and a delightful burst of flavor. This colorful side dish is not only a feast for the eyes but also packed with nutrients, making it a perfect addition to any gathering. Chill it for a few hours to allow the flavors to meld, and elevate your table with this gourmet slaw that serves 6 to 8.
N/A
Servings
60
Calories
12
Ingredients
Ingredients
Pecans
1/2 cup (Coarsely chopped after roasting)
Brussels sprouts
1 1/2 lbs (Trimmed and shredded)
Mayonnaise
6 tablespoons (None)
Dijon mustard
3 tablespoons (None)
Honey
2 tablespoons (None)
Vegetable oil
6 tablespoons (None)
Orange zest
1 teaspoon (Grated)
Champagne vinegar
1/4 cup (None)
Orange juice
2 tablespoons (Freshly squeezed)
Kosher salt
to taste (None)
Fresh ground black pepper
to taste (None)
Pomegranate seeds
1/4 cup (None)
Instructions
1
Preheat your oven to 375°F (190°C). Spread the pecans in a single layer on a baking sheet and roast them in the oven for 6 to 8 minutes, or until they are fragrant and lightly golden. Remove from the oven and let them cool, then coarsely chop and set aside.
2
Prepare the Brussels sprouts by trimming the ends and removing any wilted outer leaves. Using the large holes of a box grater or a mandoline slicer, shred the Brussels sprouts finely. For any leftover pieces, coarsely chop with a knife to ensure even texture.
3
In a large mixing bowl, combine the mayonnaise, Dijon mustard, honey, vegetable oil, and freshly grated orange zest. Whisk these ingredients together until the mixture is smooth and creamy.
4
Stir in the champagne vinegar and orange juice, mixing until well combined. Gradually add the shaved Brussels sprouts to the bowl, tossing gently to coat them in the dressing. Season the slaw generously with kosher salt and freshly ground black pepper to taste.
5
Transfer the slaw to a serving dish, topping it with the chopped pecans and scattered pomegranate seeds for an eye-catching finish. Cover and refrigerate for 2 to 4 hours, allowing the flavors to blend and the slaw to chill before serving.
Nutrition Information
4.5g
Fat
5g
Carbs
1.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary vegetable in the Zesty Brussels Sprout Slaw?
The primary vegetable in this dish is Brussels sprouts, with 1.5 lbs used in the recipe.
How many servings does this Brussels sprout slaw recipe make?
This recipe is designed to serve between 6 and 8 people.
Is this Zesty Brussels Sprout Slaw recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
What ingredients are used to make the creamy dressing?
The dressing consists of mayonnaise, Dijon mustard, honey, vegetable oil, orange zest, champagne vinegar, and fresh orange juice.
How many calories are in one serving of this slaw?
There are approximately 60 calories per serving of this slaw.
What is the fat content per serving?
Each serving contains approximately 4.5g of fat.
How much protein is provided in a single serving?
Each serving of the slaw provides about 1.25g of protein.
How many total ingredients are needed for this recipe?
There are 12 specific ingredients required to make this Zesty Brussels Sprout Slaw.
At what temperature should the pecans be roasted?
The pecans should be roasted in an oven preheated to 375°F (190°C).
How long do the pecans need to stay in the oven?
The pecans should be roasted for 6 to 8 minutes until they are fragrant and lightly golden.
How should I shred the Brussels sprouts?
You can use the large holes of a box grater or a mandoline slicer to finely shred the trimmed Brussels sprouts.
What kind of vinegar is recommended for this slaw?
The recipe calls for 1/4 cup of champagne vinegar.
Does the recipe use fresh orange juice?
Yes, it uses 2 tablespoons of freshly squeezed orange juice along with 1 teaspoon of orange zest.
What gives the slaw its 'pecan crunch'?
The crunch comes from 1/2 cup of pecans that are roasted and then coarsely chopped.
Are there any fruits included in the slaw?
Yes, the recipe includes 1/4 cup of pomegranate seeds for a burst of flavor and color.
How long should the slaw be refrigerated before serving?
The slaw should be covered and refrigerated for 2 to 4 hours to allow flavors to blend.
What type of mustard is used in the dressing?
The recipe uses 3 tablespoons of Dijon mustard.
Is there any honey in this recipe?
Yes, 2 tablespoons of honey are used as a sweetener in the dressing.
How much vegetable oil is required?
The recipe calls for 6 tablespoons of vegetable oil.
How do you prepare the Brussels sprouts before shredding?
You should trim the ends and remove any wilted outer leaves before shredding.
What should I do with leftover pieces of Brussels sprouts that can't be grated?
Any leftover pieces should be coarsely chopped with a knife to ensure an even texture.
How many carbohydrates are in a serving?
There are 5g of carbohydrates per serving.
Is the slaw seasoned with salt and pepper?
Yes, it is seasoned with kosher salt and freshly ground black pepper to taste.
What is the first step in making this recipe?
The first step is preheating your oven to 375°F and roasting the pecans.
Can I serve the slaw immediately after mixing?
While you can, it is highly recommended to chill it for 2 to 4 hours to let the flavors meld.
What are the suggested tags for this recipe?
Tags include brussels sprouts, slaw, salad, side dish, healthy, vegetarian, pomegranate, and pecans.
How much orange zest is used?
The recipe uses 1 teaspoon of grated orange zest.
Is there any cholesterol in this dish?
The provided nutritional data does not list a specific cholesterol amount, but it contains 60 calories total.
What type of oil is used in the dressing?
The recipe uses vegetable oil.
How is the dressing mixed?
The dressing ingredients are whisked together in a large mixing bowl until smooth and creamy.