Try this Brussels Sprout Slaw recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Place the pecans on a baking sheet in one layer and bake until golden, 6-8 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.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 210 | ||
Calories from Fat: 151 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 2.9mg | 1 % | |
Sodium 165.4mg | 6 % | |
Potassium 377.4mg | 10 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 10.1g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 210
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