Recipes

Brussels Sprouts Slaw

Kenny Gilbert|

Brussels Sprouts Slaw
4 (1 ratings)
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The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Kenny Gilbert of Gilbert’s Underground Kitchen in Jacksonville, shares his recipe for Brussels Sprouts Slaw. While tailgaters are sure to  their burgers some TLC on the grill, but this recipe from chef Gilbert offers a gourmet spin on a tailgate must-have: slaw.
Servings
1
Brussel sprouts
Ingredients
  • 2 cup apple cider vinegar
  • 1 teaspoon crushed red pepper flakes
  • 2 cup raisins
  • 1 cup apple cider vinegar
  • 1/4 cup yellow mustard seeds
  • 1/2 cup canola oil
  • 1 teaspoon kosher salt
  • 1/2 cup brown sugar
  • 4 cup brussels sprouts, shaved
  • 1/2 cup pecans, chopped
  • 1/2 cup red peppers, julienned
  • 1/2 cup pickled raisins
  • 1/4 cup red onions, julienned
  • 1 1/2 cup apple cider mustard seed dressing
  • 1 tablespoon kosher salt
Directions
  1. Combine vinegar and crushed red pepper flakes in a pot. Bring to a boil. Add raisins.
  2. Allow to steep for at least 30 minutes.
  3. Combine vinegar and mustard seeds into a pot. Bring to a boil. Allow to steep for 10 minutes. Add remaining ingredients and mix well.
  4. Combine the shaved Brussel sprouts, pecans, red peppers, red onions, dressing, and salt in large bowl and mix well and serve.
 
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