Tuesday, September 4, 2018

Brussels Sprouts Slaw #KitchenMatrixCookingProject

Fresh, delicious Brussels Sprouts, shredded and tossed with a light dressing and crunch peanuts makes the perfect Fall salad.

Join us as we check out all the different Brussels Sprouts recipes available in The Kitchen Matrix Cookbook by Mark Bittman......

I love going to the Farmer's Markets during this time of year.  The displays are overflowing with gorgeous, seasonal bounty.  I am like a kid in a candy store.  I don't know what to grab first.

One of the first things that catches my eye are those huge stalks of Brussels Sprouts.  They look kind of foreign, cut right from the garden.  We are so used to seeing Brussels Sprouts cut off the stalk and packaged in cellophane at the grocers.

So I was very happy when I saw a new recipe after my friend Karen, of Karen's Kitchen Stories, invited Cam, of Culinary Adventures with Camilla, and I to explore Slaws this week in our Kitchen Matrix Cooking Project.

Many of you know that Asparagus is my very favorite Spring Vegetable.  I eat it every chance I get while it is in season.

Well, Brussels Sprouts is my go to favorite veggie in the Fall.  I LOVE them!!  I toss them with Cranberries and roast them.  I serve them warm as a slaw with bacon or quickly sauteed as a warm salad.  

Bittman has 8 different ideas for makings slaw.  I chose his easy and delicious recipe that we paired with Pulled Pork Sandwiches.  This made the perfect dinner to welcome in the Fall Season.

Let's see which recipes inspired Cam and Karen this week.

And here is the slaw that I chose to make with very slight adaptations to the original.  Miracle Whip instead of Mayo and the addition of lime zest.  Other than that pretty true to form.  This has a distinctive Asian feel to it and will be revisited the next time I am looking for a side to pair with Asian Food.

#brusselssprouts, #slaw, #salad, #asian, #quick, #easy,
Vegetables, Salads, Sides
Yield: 6-8 servingsPin it

Brussels Sprouts Slaw

prep time: 10 minscook time: total time: 10 mins
Fresh, delicious Brussels Sprouts, shredded and tossed with a light dressing and crunch peanuts makes the perfect Fall salad.


1 lb. Brussels Sprouts
1/2 c. Miracle Whip (or Mayo)
1/4 c. lime juice
zest of 1 lime
2 T. fish sauce
2 t. sugar
4 scallions, tops discarded, white and light green parts thinly sliced
1/2 c. chopped roasted peanuts
handful cilantro leaves, chopped


Trim and shred the Brussels Sprouts.  (I used the shredding blade in my food processor).  Place into a large bowl with the scallions, peanuts and cilantro.

Whisk together the Miracle Whip, lime juice and zest, fish sauce and sugar until sugar is dissolved. 

Pour over the Brussels Sprouts mixture and toss to coat.  Cover and refrigerate until ready to serve.


Adapted from The Kitchen Matrix by Mark Bittman
Created using The Recipes Generator


  1. Shredded sprouts are so versatile. Remember the old days when it seemed all anyone would do is cook the bejeezuss out of Brussies then bury them in cheese sauce? Decades later, things are so much better!

  2. This slaw was one of the ones I considered too. I can't wait to make it! With Miracle Whip!


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