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Try it on pulled pork or as a side dish - especially during barbecue season. Let cool, then coarsely chop; set aside. Combine Brussels sprouts, dried cherries, almonds, and Parmesan cheese together in a bowl; add dressing and toss to coat.

Brussel Sprout Cole Slaw cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you conveniently, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Brussel Sprout Cole Slaw dishes which you make.

Alright, don’t linger, let’s practice this brussel sprout cole slaw formula with 13 elements which are surely easy to obtain, and we have to process them at the very least through 12 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Brussel Sprout Cole Slaw:

1. Get - main
2. Require 2 lb brussel sprouts
3. Take of dressing
4. Get 6 tbsp - olive oil (or oil of your choice)
5. Need 2 tbsp dijon mustard
6. Make ready 2 tbsp for diced shallot or onion
7. Give 2 clove grated garlic cloves
8. You need 3 tbsp for lemon juice
9. Prepare 1/2 tsp of salt (1 tsp if kosher)
10. Make ready of ground black pepper
11. Need of finish
12. Need 1 cup of cheese (Picorino, parmesan, asiago)
13. Give 1/2 cup of toasted pine nuts or slivered almond (optional)

This slaw is a great gluten-free salad or side dish. Brussels sprouts are generally best during the cooler months, so this recipe is perfect for fall/winter potlucks and holiday meals (such as Thanksgiving). Here are some serving suggestions: Favorite Grilled Cheese Sandwich; Vegetarian Stuffed Acorn Squash Brussels Sprout Slaw with Cranberries lutzflcat. View Recipe this link opens in a new tab "This really does taste like coleslaw, so those Brussels sprouts haters out there will never know they're in there," says lutzflcat. "I love the little punch of sweetness and texture you get from the dried cranberries." I had never made a Brussel Sprout salad and found this one to be delicious.

Brussel Sprout Cole Slaw making:

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

At first you don't think there will be enough dressing but if you leave it to marinate, there is enough. Rather than halfing and slicing, I did shred the sprouts and enjoyed as a slaw consistency. Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It's not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld.

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