Brussel Sprout Slaw Recipe Bobby Flay

Brussels Sprouts belong to the cabbage family and are best for blood sugar control. It decreases the risk of cancer thus is so much beneficial in terms of health for us. It is a perfect substitution for cabbage and this recipe is a great use of Brussels sprout.

The major step is the cutting of Brussels. Do not cut them longitudinally as all the leaves will be separated this way. Cut the Brussels in quarters so that it will stay together and will be cooked properly.

INGREDIENTS

  • 1/2 cup apple cider vinegar
  • 12 ounces shaved Brussels sprouts
  • 1/4 cup mayonnaise
  • 2 tablespoon buttermilk
  • 4 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon celery salt
  • Kosher salt to taste
  • Freshly ground pepper to taste

The process to make Brussels Sprout Slaw in Booby Flay style

  1. The first utensil that you will need for making this recipe is a saucepan or a large skillet.
  2. First, turn the heat on the stove and heat the skillet or pan for a few minutes. Once your container is heated, add half a cup of vinegar to it.
  3. Once the vinegar started simmering, throw the shaved Brussels sprouts in the pan. Continue stirring while cooking and let the process continue until the Brussels are fully soft.
  4. Cook for 5 more minutes after they get soft and then remove them from the stovetop after turning off the heat.
  5. Then you need a large mixing bowl to prepare the rest of the mixture. For the purpose, take a large bowl from your kitchen cabinet and make sure that is clean inside.
  6. Add one-fourth of a cup of mayonnaise to this bowl and combine it with buttermilk. Pour some lemon juice in it and also add sugar and mustard in it. Mix the whole mixture well using a hand blender until it gets fluffy and smooth.
  7. Also, add the kosher salt and a pinch of pepper in it to exaggerate the taste.
  8. Then in the end add the cooked and cooled Brussels sprout, and toss them ell in the creamy mixture so that they will be well coated with it.
  9. Refrigerate the Sprout slaw for 4-5 hours for better results and then serve!

FAQs?

Why do the Brussels sprouts get hard?

For preventing your Brussels to get hard, you should then cook them in a splash of oil so that the oil will seep deep don in the and then they will not be hardened. A nice coating of oil will not let your Brussels get hard.

What is the stay time for the Brussels sprout slaw?

You should let the Brussels sprout slaw in the refrigerator for more than 5 hours for letting to get settled. In the meantime, all the flavors will develop. If you have enough time, you can refrigerate it overnight before serving.

Brussel Sprout Slaw Recipe Bobby Flay
Print Recipe

Brussel Sprout Slaw Recipe Bobby Flay

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: appetizer
Cuisine: Belgium
Servings: 5

Ingredients

  • 1/2 cup apple cider vinegar
  • 12 ounces shaved Brussels sprouts
  • 1/4 cup mayonnaise
  • 2 tablespoon buttermilk
  • 4 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon celery salt
  • Kosher salt to taste
  • Freshly ground pepper to taste

Instructions

  • The first utensil that you will need for making this recipe is a saucepan or a large skillet.
  • First, turn the heat on the stove and heat the skillet or pan for a few minutes. Once your container is heated, add half a cup of vinegar to it.
  • Once the vinegar started simmering, throw the shaved Brussels sprouts in the pan. Continue stirring while cooking and let the process continue until the Brussels are fully soft.
  • Cook for 5 more minutes after they get soft and then remove them from the stovetop after turning off the heat.
  • Then you need a large mixing bowl to prepare the rest of the mixture. For the purpose, take a large bowl from your kitchen cabinet and make sure that is clean inside.
  • Add one-fourth of a cup of mayonnaise to this bowl and combine it with buttermilk. Pour some lemon juice in it and also add sugar and mustard in it. Mix the whole mixture well using a hand blender until it gets fluffy and smooth.
  • Also, add the kosher salt and a pinch of pepper in it to exaggerate the taste.
  • Then in the end add the cooked and cooled Brussels sprout, and toss them ell in the creamy mixture so that they will be well coated with it.
  • Refrigerate the Sprout slaw for 4-5 hours for better results and then serve!

Leave a Comment

Your email address will not be published.

Recipe Rating




Scroll to Top