https://www.lifestylefood.com.au/recipes/24347/ancho-chile-brussels-slaw

LifestyleFOOD.com.au

An alternative to traditional coleslaw, with plenty of flavour.

Ingredients

  • 1 pound Brussels sprouts, thinly sliced

  • 3 ancho chiles, stemmed, seeded and cut into rings

  • 1/4 cup olive oil

  • Salt and freshly ground black pepper

  • 2 tablespoons mayonnaise

  • 2 tablespoons sour cream

  • 2 teaspoons honey

  • 1 tablespoon apple cider vinegar

Method

  • 1.

    Preheat the oven to 350 degrees F.

  • 2.

    Toss the sliced Brussels sprouts and ancho chiles with the olive oil, 1 teaspoon salt and pepper, then spread out in 1 layer on a medium baking sheet. Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool 10 minutes.

  • 3.

    Meanwhile, combine the mayonnaise, sour cream, honey and vinegar in a medium bowl. Season the dressing with salt and pepper. Toss the Brussels sprouts and ancho chiles with the dressing until well combined.

  • 4.

    Refrigerate and serve cold.

  • Cook's Note:

  • 1.

    Use kitchen shears to easily snip the ancho chiles into rings.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 278kj
  • Fat Total 21g
  • Saturated Fat 3g
  • Protein 5g
  • Carbohydrate 20g
  • Sugar 5g
  • Sodium 373mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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