Toasted Cashew and Brussels Sprouts Coleslaw

Course: Salad

Cuisine: North American

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 502kcal

Author: Lord Byron's Kitchen

This non-traditional coleslaw consists of uncooked shaved Brussels sprouts which have been tossed with toasted cashews in a homemade tangy and zesty sauce.

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Ingredients

2 pounds Brussels sprouts, shaved or thinly sliced
1 cup cashews, toasted
1/2 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons sugar
1 teaspoon mustard seeds
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Instructions

Start by toasting the cashews. Place the cashews into a stainless steel frying pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.
Keep the nuts moving with a rubber spatula. Once you smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.
While the cashews cool, use a paring knife to trim off the bottom of the sprouts. Peel off maybe two or three outer leaves and discard them. Plunge the sprouts into cold water and give them a good swishing around by hand to get any dirt or grime out of them. Remove them from the water and dry them well with paper towels.
Cut each sprout in half lengthwise. Slice thinly or use a food processor to shave the sprouts. Once done, add to a large bowl.
Lastly, add the remaining ingredients to a bowl and whisk together until well combined.
To assemble, add the cooled cashews to the bowl of sprouts, pour over the dressing and toss well to coat. Serve immediately.

Notes

The nutritional information is for one serving. This coleslaw will serve 4 people as a meal-sized salad, but will serve 10-12 people as a side dish.

Nutrition