Brussels Sprout Slaw with Honey Mustard Dressing
Adapted from: www.CookieandKate.com
Ingredients
Coleslaw:
- 1 pound Brussels sprouts
- 1/3 cup slivered almonds toasted
- 1/2 cup dried cranberries
- 1/3 cup finely shredded Parmesan cheese
Honey mustard dressing:
- 1/4 cup extra-virgin olive oil
- 2 TBS apple cider vinegar
- 1 TBS honey or maple syrup
- 1 TBS Dijon mustard
- 1 garlic clove minced
- 1/4 tsp salt
Instructions
- Wash the sprouts in a colander. Cut off the tough ends of the sprouts and any browning outer leaves. Then slice the sprouts lengthwise as thinly as possible using a sharp chef’s knife. Give them a few extra chops for good measure. You may also shred the Brussels sprouts in a food processor, using the slicing blade.
- Toast the raw, slivered almonds in a dry pan over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Mix the dressing ingredients – olive oil, vinegar, honey, mustard and garlic – in a covered glass jar. Shake well.
- In a medium serving bowl, toss the shredded Brussels sprouts with the almonds, dried cranberries and Parmesan cheese. Add the honey mustard dressing and toss again. Taste and adjust as needed. Serve immediately, or cover and refrigerate for up for 4 days.
Video
Notes
NUTRITION:
Per serving (1/4 of recipe): Calories 342; Total Fat 22g ; Sat Fat 4g; Sodium 350mg; Carbs 34g; Fiber 7g; Total Sugars 21g; Added Sugars 16g; Protein 9g; Vit D 0mcg; Calcium 131mg; Iron 2mg; Potassium 526mg; Vit A 30%DV; Vit C 108%DV; Vit K 174%DV.
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