Brussel Sprout Cole Slaw

Name: Brussel Sprout Cole Slaw
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb brussel sprouts; 6 tbsp olive oil (or oil of your choice); 2 tbsp dijon mustard; 2 tbsp diced shallot or onion; 2 clove grated garlic cloves; 3 tbsp lemon juice; 1/2 tsp salt (1 tsp if kosher); ground black pepper; 1 cup cheese (Picorino, parmesan, asiago); 1/2 cup toasted pine nuts or slivered almond (optional)

Fo Fa @cook_2813029

This is a must try!
I'm going to be honest with you. Acid and mustard, not really my kind of dressing. So I have been putting off trying this, with half my brain saying, it's good, it's healthy, the other half going, you don't like acid based, or mustard dressing. But the sprouts were on sale, so I thought I'll try it. This came out great the first time I made it! I think the only tweak I'll make is to try Feta cheese next time. Toasted almond slivers also sounds like a good addition, but I didn't have any. The food processor made slicing them super easy. Healthy, easy, and good, what's the downside? Since there are just 2 of us now, we put the leftovers in the refrigerator, ate it the next day. My wife said she thought it was even better after sitting the day. I thought it was about the same.

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Ingredients

20 mins

6 servings

main
2 lbbrussel sprouts
dressing
6 tbspolive oil (or oil of your choice)
2 tbspdijon mustard
2 tbspdiced shallot or onion
2 clovegrated garlic cloves
3 tbsplemon juice
1/2 tspsalt (1 tsp if kosher)
ground black pepper
finish
1 cupcheese (Picorino, parmesan, asiago)
1/2 cuptoasted pine nuts or slivered almond (optional)

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Steps

20 mins

1

Clean your sprouts, remove bad outer leaves, cut excessive stems. Dry them off.
2

I used the cutter/slicing blade in my food processor, you can cut them with a knife also.
3

For the food processor, use a feed tube. Put a small amount of pressure on the sprouts, then hold pulse until the feed tube is empty. Repeat as needed until all are done. This gives a better cut than just dropping in while it's running.
4

In a bowl large enough to hold and mix all the cut sprouts, add the mustard, lemon juice and salt.
5

Dice onion/shallot add it to the bowl. Whisk it.
6

Add 1 Tbl oil, whisk it in, repeat 1 Tlb at a time whisking each in until all 6 have been incorporated.
7

Grind some black pepper in, whisk it in
8

Just dump your sliced sprouts on top of the dressing, mix well
9

Cover and let sit for 30 minutes
10

Add your cheese, and nuts if using
11

Mix well
12

You can let it sit if you need to, or serve immediately

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Cooksnaps

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Fo Fa @cook_2813029

on December 08, 2015 02:58

My wife is disabled, she has M.S. And she finds it hard to cook from her wheelchair. I like a variety of foods, but hate tomatoes, so you don't see too many of my recipes with tomatoes on them. Also both of us have type II diabetes, so high carb and sweet is usually not on the menu either. We have one married daughter, and one that now lives in the Seattle area. We live in Texas, USA with our two dogs.Sorry I have not posted in awhile. Been taking chemo and radiation. and it has taken some out of me. Doctor says it seems to be working, so there is that.