Brussels Sprouts Slaw
This recipe makes a Brussels Sprouts lover out of anyone! Use as a stand alone salad or place on top of burgers, steaks or chicken.
Brussels sprouts (Brassica oleracea) are vegetables in the cruciferous family, a group of nutritional powerhouse plants that are loaded with antioxidants, and a surprising amount of plant protein. The nutritional benefits of Brussels Sprouts helps to prevent cancer, disease and help to achieve a healthy weight.
Although many people think only of roasted Brussels Sprouts, when fresh produce can be had, nothing beats the amazing flavors of a good slaw.
Ingredients:
This dressing remains fresh in the refrigerator for several days.
Whisk all ingredients together and until emulsified. Toss one half room temperature dressing into the slaw 30 minutes before serving and refrigerate. 15 minutes before serving drizzle in additional dressing.
Prep time: 30 minutes, serves four.
We purchase our Brussels Sprouts locally at Hillside Harvests. Please support local farmers.
Brussels sprouts (Brassica oleracea) are vegetables in the cruciferous family, a group of nutritional powerhouse plants that are loaded with antioxidants, and a surprising amount of plant protein. The nutritional benefits of Brussels Sprouts helps to prevent cancer, disease and help to achieve a healthy weight.
Although many people think only of roasted Brussels Sprouts, when fresh produce can be had, nothing beats the amazing flavors of a good slaw.
Ingredients:
- 1 pound of Brussels sprouts, washed.
- Trim off the bottom of stems and thinly slice - the thinner the better.
- 1 cup dried cherries (we used Tart Montmorency)
- May substitute with dried fruit of choice. Chop dried cherries.
- Pecan bits, may toast or honey roast.
- May use sliced almonds.
- 1/2 finely grated Parmesan cheese.
- For extra zip use crumbled Feta cheese.
- Salt and pepper (recommend Redmond Real Salt, or Celtic or Himalayan)
This dressing remains fresh in the refrigerator for several days.
- 1/3 c. organic olive oil
- 1 T. organic, fresh lemon juice
- 1 T. apple cider vinegar
- 1 T. raw honey
- 2 tsp. Dijon mustard
- 1 tsp. brown mustard
- 1-2 tsp. minced garlic
- 1/4 tsp. sea salt
- 1/8 tsp. black pepper
- 1/2 cup finely chopped, cooked bacon (optional)
Whisk all ingredients together and until emulsified. Toss one half room temperature dressing into the slaw 30 minutes before serving and refrigerate. 15 minutes before serving drizzle in additional dressing.
Prep time: 30 minutes, serves four.
We purchase our Brussels Sprouts locally at Hillside Harvests. Please support local farmers.