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Brussels Sprouts Slaw

The Daily Meal is spending football season getting favorite tailgating recipes from chef supporters of Taste of the NFL

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.


To celebrate Super Bowl 50, we’ve partnered with Taste of the NFL and their chef partners all season long. Now in its 25th year, the official NFL charity, Taste of the NFL helps to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $24 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 192 million meals for Americans in need. 100 percent of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com

To engage via social:

TNFL Handles: @TasteoftheNFL (Instagram, Facebook and Twitter)

Kenny Gilbert on Twitter: @Gilberts_UK

Kenny Gilbert on Facebook: https://www.facebook.com/gilbertsundergroundkitchen

Hashtag: #KickHunger



For the pickled raisins:

  • 2 Cups apple cider vinegar
  • 1 Teaspoon crushed red pepper flakes
  • 2 Cups raisins

For the apple cider mustard seed dressing:

  • 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

For the slaw:

  • 4 Cups 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


For the pickled raisins:

Combine vinegar and crushed red pepper flakes in a pot. Bring to a boil. Add raisins.

Allow to steep for at least 30 minutes.

For the apple cider mustard seed dressing:

Combine vinegar and mustard seeds into a pot. Bring to a boil. Allow to steep for 10 minutes. Add remaining ingredients and mix well.

For the slaw:

Combine the shaved Brussel sprouts, pecans, red peppers, red onions, dressing, and salt in large bowl and mix well and serve.

Nutritional Facts
Calories Per Serving986
Total Fat54g83%
Vitamin A73µg8%
Vitamin B60.6mg31.9%
Vitamin C105mg100%
Vitamin E8mg42%
Vitamin K183µg100%
Folate (food)144µgN/A
Folate equivalent (total)144µg36%
Niacin (B3)4mg19%
Riboflavin (B2)0.3mg20.5%
Sugars, added18gN/A
Thiamin (B1)0.7mg45.3%