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.
Check out the recipes below so you can choose the best recipe for yourself!
CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW
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
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)
Provided by á-61574
Number Of Ingredients 8
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
"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
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.
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