Honey Mustard Brussels Sprout Slaw! Holy cow! Brussels sprouts in slaw? Ummm, YES! Paired with cabbage, red kidney beans and BACON! Who knew Brussels sprouts could be SO delicious? Just wait till you give this recipe a try!
Make sure you start with fresh Brussels sprouts. Then, using a food processor, shred them and add to a large mixing bowl. I suppose one could shred them by hand, but, WOW, that would add a lot of prep time to this dish. Next, shred the cabbage and add to the Brussels sprouts.
Finely chop the onion. Or, if you prefer, use the food processor to also chop the onion. Then add the chopped onion to the mixing bowl with the Brussels sprout and cabbage.
The next step is to add the dark red kidney beans to the mixing bowl. Make sure that you drain and rinse the beans thoroughly under running water. Then, gently stir these first four ingredients together. This is the first step in creating Honey Mustard Brussels Sprout Slaw!
In a smaller mixing bowl, combine the mayonnaise, horseradish sauce, vinegar…
Then add the mustard, honey, sugar and spices!! Yummo! Using a whisk, combine all of these delicious flavors together.
Once the dressing is thoroughly combined, pour it over the shredded/chopped veggies and beans. Stir to combine well. AND THEN… it time for the BACON!!
Again, I like to use the food processor to chop the bacon into small pieces. I find it’s a lot quicker than snipping the bacon into small pieces with kitchen scissors. 🙂 Stir half of the bacon pieces into Honey Mustard Brussels Sprout Slaw. Pour the slaw into a serving dish or container. Then add the remaining bacon pieces to the top of for garnish! MMMMM good!
Here’s the recipe..
Lisa - Cornfed Creations
Quick, tangy, crunchy, YUMMY!
30 minPrep Time
30 minTotal Time
- In a large mixing bowl, combine shredded Brussels sprouts, shredded cabbage, diced onion, kidney beans and half of the bacon; set aside.
- In a medium mixing bowl, whisk together the mayonnaise, horseradish sauce, prepared mustard, vinegar, honey, sugar, minced garlic, onion powder, garlic powder, ground mustard and pepper. When combined well, pour dressing mixture over Brussels sprout mixture and fold to combine. Top with remaining bacon. Chill before serving.
Honey Mustard Brussels Sprout Slaw is best after it’s had a chance to chill a little in the refrigerator. So let it hang out in the fridge for an hour or so before serving.
I hope you all enjoy! I’d love to get your feed back on this or any other recipe here at Cornfed Creations! So feel free to drop me a line or two! Have a great week! Lisa 🙂
Be sure to check out my Cornfed Creations Cookbook ! It features over 100 different recipes for quick and easy meal fixin’s.