Sweet & Tangy Brussels Sprouts Slaw
If you like coleslaw in the summer, you’ll love this version in the winter, when Brussels Sprouts are at their peak. Loaded with vitamins C & K, Brussels Sprouts are also a rich source of glucosinolates - a plant chemical associated with detoxification & cancer prevention. Serves 6
1 pound Brussels sprouts
½ cup dried cranberries or apricots
¼ cup roasted, shelled sunflower seeds
¼ cup red onion, finely diced
¼ cup extra-virgin olive oil
1 tablespoon balsamic vinegar
¼ cup fresh squeezed lemon juice
1 tablespoon local, raw honey
1 teaspoon ground coriander
Pepper to taste
1. To prepare sprouts, cut off stem and peel away wilted or discolored leaves. Cut into thin slices, similar to how you’d cut a mushroom, or pulse in a food processor.
2. Toss Brussels sprouts, dried fruit, sunflower seeds and red onion in a medium-mixing bowl.
3. In a small bowl, whisk together olive oil, vinegar, lemon juice, honey and coriander.
4. Add vinaigrette to salad mixture, toss and enjoy!
NOTE: Do not try to "cheat" and buy pre-shredded Brussels sprouts from a bag. Believe me on this one... I spent more time picking out huge chunks of stem and hand chopping them than it would have taken me to just cut off stems and throw them in a food processor myself...
Recipe created for use by Heart-Healthy Woman & Well Fed Heart and their clients.
Time-Saver Tool Tips
-A food processor speeds up prep tremendously!
-Citrus squeezers are a must-have for quick, fresh squeezed lemon or lime juice, without the seeds!
-Using a local, raw, unfiltered honey is not only best for your health but it helps keep bees in your area (to pollinate stuff, of course!) and supports your local farmer. Raw honey is medicinal - full of healthy bacteria, enzymes, and heat-sensitive vitamins and minerals that support your immune system.