YOUR HEALTHY PLATE: Brussels Sprouts Slaw

When you hear about a recipe for cole slaw, you usually think about cabbage. The “cole” in cole slaw” actually refers to cabbage, and it’s related to the “kohl” in kohlrabi, as well as the “col” in colcannon, that delicious Irish dish of cabbage and potatoes. Like Brussels sprouts, kohlrabi and cabbage are members of the Brassica family of vegetables, also known as crucifers.

The cruciferous vegetables constitute a magnificent and extensive group of related veggies that form a significant segment of the food supply. Among other benefits, like being rich in fiber and tons of vitamins and phytonutrients, they are also thought to have cancer-fighting properties. So eat up!

  • 1 lb. Brussels sprouts
  • 1/3 c. slivered almonds, toasted
  • 1/3 c. tart dried cherries or cranberries, chopped

Honey mustard dressing:

  • 1/4 c. olive oil
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. Dijon mustard
  • 1 garlic clove, pressed or minced
  • 1/4 tsp. sea salt

Cut off sprouts’ ends and loose or yellow outer leaves. Using the slicing blade in your food processor, push the sprouts against the blade with the plastic pusher. If you don’t have a food processor, slice them as thinly as possible with sharp knife, then continue to chop them up some more.

Toast almonds over medium heat in a frying pan for 3-4 minutes, until golden and fragrant.

Whisk together the dressing ingredients.

Toss together the shredded sprouts, almonds and dried fruit with the dressing. Serves 3-4.

Thank you to for this great recipe!

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