When I think of slaw, I think of simple, healthy, tasty ingredients that come together quickly resulting in the perfect sweet and savory side dish or main dish for any meal. Well, this Brussels Sprout Slaw hits the mark!
This slaw recipe came together on a whim. One day my husband came home and wanted something quick to eat. The only items in our fridge were some raw Brussels Sprouts, Apples, Carrots, and a Radish. Into the food processor, they went. A few pulses later, I stirred in some Celery Seeds, Reduced White Balsamic Vinegar, and Dijon Mustard for the perfect savory and sweet blend. My husband devoured the whole bowl. Who would’ve thought the raw Brussels Sprouts would be so good!
This delicious Brussels Sprout Slaw is oil, nut, sugar, and dairy-free. Making this dish the perfect low calorie-dense, nutrient-rich dish to indulge in! Now that’s my kind of eating!
Watch “How to Video”:
BRUSSELS SPROUT SLAW
- 1 lb Brussels Sprouts, Fresh trimmed and halved
- 1 cup Julienne Carrots
- 2 large Gala Apples deseeded and quartered
- 1 large Radish (optional)
- 6 Tbsp Reduced White Balsamic Vinegar 4% acidity
- 2 Tbsp Dijon Mustard low sodium
- 1/4 tsp Celery Seeds
- Trim the ends of Brussels Sprouts, cut in half, and place into a food processor fitted with an "S" blade.
- Add the Julienne Carrots to the food processor.
- Deseed and quarter 2 large Gala apples. Trim the ends and quarter the radish. Add both the sliced apples and radish to the food processor. Lid the processor and pulse the ingredients into a fine slaw texture.
- Transfer the chopped slaw into a mixing bowl. Add the reduced balsamic vinegar, Dijon mustard, and celery seeds. Give a thorough stir thru. Cover the bowl and allow to marinate for 30 minutes.
- Stir thru once more and serve as desired. Enjoy!