Brussels Sprout Slaw

Submitted by DailyInspiration

"Recipe is from Damaris Phillips - Food Network. Sounds delicious."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 1⁄2 cup pecans
• 1 1⁄2 lbs Brussels sprouts, trimmed
• 6 tablespoons mayonnaise
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 6 tablespoons vegetable oil
• 1 teaspoon orange zest, grated
• 1⁄4 cup champagne vinegar
• 2 tablespoons orange juice
• kosher salt
• fresh ground black pepper, to taste
• 1⁄4 cup pomegranate seeds

directions

1. Preheat the oven to 375 degrees F. Place the pecans on a baking sheet, in one layer, and bake 6-8 minutes . Let cool, then coarsely chop and set aside.
2. Shred the Brussels Sprouts using the large holes on a box grater or a mandoline. Coarsely chop any remaining pieces with a knife.
3. Combine mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl. Whisk in the vinegar and orange juice until smooth. Add 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 2-4 hours before serving.

Reviews

[sheepdoc]

Super yummy. First time dealing with a pomegranate. Used white wine vinegar instead of champagne, otherwise made as directed.