Best 3 Crunchy Turnip Apple And Brussels Sprout Slaw Recipes

Looking for a delicious and healthy side dish to add to your next meal? Look no further than this crunchy turnip, apple, and brussels sprout slaw. Packed with fresh, crisp vegetables and topped with a tangy dressing, this slaw is sure to be a hit. This slaw is also incredibly versatile; it can be served as a side dish, a topping for tacos or burgers, or even as a healthy snack.

Let's cook with our recipes!

CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW

Crunchy Turnip, Apple, and Brussels Sprout Slaw image

Provided by Claire Saffitz

Categories Salad Side Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Lunch Apple Turnip Healthy Raw Brussels Sprout Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 8

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 ounces brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more

Steps:

Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW RECIPE - (4.4/5)

Crunchy Turnip, Apple, and Brussels Sprout Slaw Recipe - (4.4/5) image

Provided by á-61574

Number Of Ingredients 8

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt and freshly ground black pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 oz. brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more

Steps:

Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

BRUSSELS SPROUT SLAW

Brussels Sprout Slaw image

"Coleslaw is a great way to sneak Brussels sprouts onto anyone's plate."

Provided by Damaris Phillips

Categories side-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1/2 cup pecans
1 1/2 pounds Brussels sprouts, trimmed
6 tablespoons mayonnaise
3 tablespoons dijon mustard
2 tablespoons honey
6 tablespoons vegetable oil
1 teaspoon grated orange zest
1/4 cup champagne vinegar
2 tablespoons orange juice
Kosher salt and freshly ground pepper
1/4 cup pomegranate seeds

Steps:

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

Tips:

Use a sharp knife to thinly slice the turnips and Brussels sprouts. This will help them absorb the dressing better and make them easier to eat.
If you don't have a mandoline, you can use a food processor fitted with the slicing blade. Just be careful not to over-process the vegetables, or they will become mushy.
To save time, you can buy pre-shredded cabbage. However, if you shred it yourself, you'll get a fresher, more flavorful slaw.
Be sure to use a good quality apple cider vinegar in the dressing. This will give the slaw a bright, tangy flavor.
If you like a sweeter slaw, you can add a little bit of honey or maple syrup to the dressing.
Serve the slaw immediately, or refrigerate it for later. It will keep well for up to 3 days.

Conclusion:

This crunchy turnip, apple, and Brussels sprout slaw is a delicious and healthy side dish that is perfect for any occasion. It is packed with fresh vegetables, and the dressing is light and tangy. This slaw is sure to be a hit with your family and friends.