Comments on: Honey Mustard Brussels Sprout Slaw

By: Milie

Milie — Thu, 11 Mar 2021 00:48:16 +0000

That was a huge hit, served with grilled salmon and basmati rice. I’ll be making it again for sure. I used cashews instead of almonds and added some champagne vinegar. Next time, I might try a different kind of cheese, like emmental or cheddar.

★★★★★

By: Kate

Kate — Fri, 29 Jan 2021 20:28:32 +0000

In reply to cv. Thank you for your review, CV!

By: cv

cv — Fri, 29 Jan 2021 16:20:09 +0000

Great recipe. I swapped pumpkin seeds for the almonds; and did not add the parma cheese. Best part is that it lasts for a few days…..presuming it doesn’t get eaten up on day 1. Fab all the way. Thanks for sharing.

★★★★★

By: Kate

Kate — Tue, 26 Jan 2021 19:37:30 +0000

In reply to Ken. Thank you for sharing your modifications! I'm glad you were able to find a use and enjoy the raw Brussels sprouts.

By: Ken

Ken — Sat, 16 Jan 2021 17:13:26 +0000

I was at one of the stores where I buy a lot of my produce and saw Brussels sprouts for 99¢ a pound. They weren’t distressed and looked good. I didn’t have anything in mind for them and figured that I would roast them. I’ve been roasting a lot of Brussels sprouts lately so, instead, I wanted I would try something different and came across this recipe.

Initially, I was skeptical of making something with raw Brussels sprouts but this is a really good salad that I will make again. The dressing is also very good and could be used for other salads.

A few notes on this –

We have a lot of almonds, the kind in the shell that people buy around the holidays, so I chopped those up and toasted them in the oven.

We used dried cranberries because that is all that we had on hand. Next time I will buy the dried cherries to use in this.

My daughter is vegan so I made up some of the vegan parmesan cheese that you have posted the link to. We had milled hemp seeds but not that much so I made up the difference with milled flax seeds. Also, we used maple syrup instead of honey to make it vegan. I think that agave syrup would work also. When we make this again, if my daughter is not eating it, I’ll use real parmesan and honey.

We served this with vegetarian stuffed acorn squash.

★★★★★

By: Vicki Murdoch

Vicki Murdoch — Tue, 29 Dec 2020 21:46:35 +0000

Excellent salad, has depth of flavor and a nice crunch from the almonds.

★★★★★

By: Erin Jones

Erin Jones — Thu, 10 Dec 2020 18:54:41 +0000

Loved this, subbed avocado oil and rice vinegar and was amazing.

★★★★★

By: Louise

Louise — Fri, 04 Dec 2020 18:52:07 +0000

Absolutely a “10” so delicious i could eat for dessert. I substituted Follow Your Heart Parmesan being dairy free and used avocado oil. Louise

★★★★★

By: Kate

Kate — Wed, 02 Dec 2020 20:48:45 +0000

In reply to Rebecca. Wonderful, Rebecca! Thank you for your review.

By: Rebecca

Rebecca — Mon, 30 Nov 2020 01:01:17 +0000

Delicious! We had this Thanksgiving weekend and it made a nice light side dish for dinner. My husband proclaimed it his “favorite way to eat brussel sprouts.” Will be putting this on rotation for the winter for sure!

★★★★★