Monday, June 23, 2014

Grilled Maple Brussels Sprouts Slaw

I usually despise coleslaw. Typically, it's nothing but an under-seasoned side dish consisting of cabbage drenched in mayonnaise.

But I know coleslaw can be good, when it's prepared well. And I also know coleslaw doesn't have to consist of cabbage and mayonnaise at all. It can also be made with other crunchy vegetables, like Brussels sprouts - cabbage's smaller, tastier friend.

Grilled Maple Brussels Sprouts | The Economical Eater

We had a bunch of leftover grilled Brussels sprouts last week that I decided to turn into this vegan-friendly, healthier coleslaw. To grill the sprouts, we simply dressed them in some olive oil and seasoned them with salt and pepper, then put them right on the grill. We cooked them until they were browned on both sides - then, as soon as they came off the grill, I drizzled them with some good maple syrup. (You can easily use this same method by roasting the sprouts, if you don't have a grill). The end result were smoky and sweet sprouts that were delicious as a side on their own...but they tasted even better the next day in this slaw.

Grilled Maple Brussels Sprouts Slaw | The Economical Eater

Grilled Maple Brussels Sprouts Slaw
Yields: 2-3 servings
-1 teaspoon Dijon mustard
-1 teaspoon maple syrup
-Squirt of lemon juice
-1/2 teaspoon olive oil
-Salt and black pepper, to taste
-1 cup shredded Brussels sprouts
-1 heaping tablespoon dried cranberries
-1 teaspoon sunflower seeds

1.) In a small bowl, whisk together mustard, maple syrup, and lemon juice. Continue whisking while you slowly pour in the olive oil. Season with salt and pepper.
2.) Place Brussels sprouts, cranberries, and sunflower seeds in a medium bowl. Pour in dressing, and toss to coat. Serve immediately, or, better yet, let slaw sit in the fridge for 15-20 minutes before serving.

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Grilled Maple Brussels Sprouts Slaw | The Economical Eater

This slaw would make a great side dish for a barbecue, especially if you have some vegans in attendance. I loved how the Brussels sprouts maintained their crunch, while the chewy cranberries and the crunchy sunflower seeds provided some additional textures and flavors. The dressing was also delightfully light and flavorful, and didn't drown the rest of the ingredients. (Sorry, mayonnaise).

What's your favorite side dish at a barbecue? 

1 comment:

  1. I can definitely get behind this kind of coleslaw! That sounds so good!