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Brussels Sprouts Slaw
Brussels Sprouts Slaw is a delicious combination of shredded Brussels sprouts, crisp cabbage, fresh herbs, and a light and tangy dressing.
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from
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Course:
Salads
Cuisine:
American
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
6
servings
Author:
Jennifer Stewart
Ingredients
Brussels Sprouts Salad
1
pound
Brussels sprouts
shredded
8
ounces
green cabbage
shredded
1/4
cup
fresh cilantro
roughly chopped
1/4
cup
fresh mint
roughly chopped
1/2
cup
shelled pistachios
roughly chopped
Slaw Dressing
1/4
cup
apple cider vinegar
3
tablespoons
extra virgin olive oil
1
tablespoon
granulated sugar
1/2
teaspoon
ground coriander
optional
juice of 1 lime
salt and pepper to season
Instructions
In a large bowl combine shredded Brussels sprouts, cabbage, cilantro, mint, and pistachios.
In a small bowl whisk together apple cider vinegar, olive oil, sugar, coriander, and lime juice. Add salt and pepper to taste.
Toss Brussels sprout mixture with dressing until fully combined. Refrigerate until ready to serve.
Give slaw a toss before serving
Notes
Buy green cabbage already shredded fine in the produce section if you don't want to buy a full head.
Try purple cabbage for a change of vibrant colors.
If you don't have apple cider vinegar, feel free to use balsamic vinegar. I like a white balsamic best!
Add a tablespoon of honey mustard to the dressing for even more flavor.
Toss in some dried cherries or cranberries for more texture and color.
The longer the salad and dressing sit together, the more intense the flavor gets. Let sit at least an hour for best results.
Use a food processor or mandoline slicer for easier shredding of the sprouts and cabbage.
Flavor intensifies with time. Make a day ahead for more robust flavor.
Nutrition
Serving:
1
|
Calories:
109
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
6
g
|
Sodium:
70
mg
|
Fiber:
3
g
|
Sugar:
5
g