Sprout Salad Slider

By Tara Parker-Pope

Updated August 27, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(24)
Comments
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“One of my favorite things to do with leftover turkey is chop it up and make a turkey salad with nuts and fruit mixed with mayo and Dijon,” says Chef Mauro. But for people who don’t eat meat, brussels sprouts are a delicious substitute. “I love brussels sprouts,” Chef Mauro says. “They are one of the more meaty vegetables and still have texture, and if there’s caramelization on there, even better.”

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Ingredients

Yield:4 to 6 sandwiches

  • 3 cups leftover brussels sprouts, quartered

  • 1 green apple, small dice

  • 2 scallions, sliced up to the pale green portion

  • 1 to 2 tablespoons cherry peppers, diced (to taste, depending on spice tolerance)

  • 1 cup mayonnaise

  • ½ cup walnuts, lightly toasted

  • Last night’s unbaked rolls, halved, buttered and heated on a griddle

FOR GARNISH

  • Roma tomato, sliced

  • Crisp iceberg lettuce

Ingredient Substitution Guide

Preparation

  1. Step 1

    Mix all ingredients in a bowl. Adjust seasoning to taste. Serve on roll with tomato slices and lettuce.

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Ratings

4 out of 5
24 user ratings
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Comments

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Gillian

I've tasted better sliders so probably will continue to hunt, but actually this is pretty good if you add halved grapes. And definitely toast the walnuts. I enjoyed it mostly as a salad, i.e. filling without buns. In fact, that way it was delish, but go easy on the mayo and don't just quarter the sprouts; make them into pieces the size of your halved grapes.

Kari Io

This was delicious, but not something I would label a slider. The brussels sprouts are delightful in this! May be better served on good thick toasted sourdough in my opinion.

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