Lemon Brussels Sprout Slaw
If you love sprouts, then you have to try my Brussels Sprout Slaw recipe which combines shredded brussels sprouts with dried cranberries, crunchy almonds and freshly chopped parsley. This simple slaw is mixed with a lemony dressing. The entire dish takes minutes to prepare, but will elevate any main dish that you serve it alongside.
Servings: 4
Ingredients
- 1 pound brussels sprouts, trimmed, shaved {or you can buy prepackaged shaved Brussels sprouts}
- 1/2 cup dried cranberries, {or try dried raisins or apricots}
- 1/2 cup sliced almonds, {or try pecans or walnuts}
- 1/4 cup fresh parsley, chopped
FOR THE DRESSING
- 1/2 of a lemon, juiced and zested
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 teaspoon honey
- 1/2 teaspoon whole grain mustard
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Add the brussels sprouts, dried cranberries, almonds and parsley to a big mixing bowl. Mix well.
- In a small mixing bowl or salad dressing jar mix together the lemon juice, garlic, honey, mustard, salt and pepper and mix well.
- Pour the dressing over the salad and gently toss. Let sit for 20-30 minutes to let the flavors meld together.
- Serve with fresh Parmesan on the side and lemon slices.
Notes
You can store this brussels sprout slaw in an airtight container for up to 3 days. It will soften over time and won't be as crunchy and fresh.