Brussels Sprout Slaw is a super simple salad that even those who aren’t crazy about Brussels Sprouts like!
Have you ‘gone green?’ Spring is the time.
Most of us turn right when we enter a grocery store. And that’s a good direction because it usually propels you directly into the produce department.
Green means go. So don’t hesitate to push your cart toward the green food – kale, Romaine and leafy green lettuce, broccoli, Brussels sprouts, spinach or cabbage.
Rich in vitamins A, C and K, potassium and fiber, green vegetables hold rock star health status. Eating a diet rich in vegetables as part of an overall healthy diet turns up your immune system and may reduce risk for cancer metabolism and inflammation, which lowers the risk for type 2 diabetes, dementia, heart disease, including heart attack and stroke. Two of the colorful compounds in fruits and vegetables are called lutein and zeaxanthin. Although these are not considered to be essential nutrients, it does appear that these compounds are very important for health of the retina in the aging eye.
Can’t you just hear her? Your mom telling you to eat your vegetables. Take heed. In a study published in Circulation, just one vegetable serving per day reduced heart disease by 11 percent.
Ideas to get you going with these veggies…
- Shred cabbage and toss with fresh chopped oranges a little rice wine vinegar and toasted sesame oil and serve as a salad.
- Make a Greek Salad with Romaine lettuce
- Steam broccoli just until tender. Give a squirt of lemon juice and a couple shakes of dried chile flakes.
- Mix cabbage, onion and potatoes into Colcannon.
- Chop kale, toss with olive oil, a squeeze of lemon juice and chopped apple.
- Try a lightened version of roasted cauliflower fettuccine.
TIP: Be careful not to overcook these cabbage family vegetables. It’s sulfur that you smell, so eat it raw or cook it quickly for the least “stink”
When I was young the Brussels sprouts served at our table were a pale green bitter vegetable that likely had been overcooked. Sound familiar? No wonder I didn’t like them. Today, if they’re on a menu, I’ll order them. Not just because they are a gold mine of good, but because I love them. What’s that thing about wisdom coming with age?
Brussels Sprout Slaw
I’ve roasted them – and that’s good.
I’ve steamed – and that’s OK.
But not even cooking them – that’s it!
For a super-quick slaw, shred fresh Brussels sprouts, toss with a vinaigrette, sprinkle with stuff.
Snap, it’s done.
You’ll convert those BS naysayers into, “Yes, please” sayers.
This is a super simple salad that even those who aren’t crazy about Brussels Sprouts like. Run raw sprouts through the food processor (or cut them with a sharp knife), toss with a vinaigrette, sprinkle with Parmesan cheese and toasted walnuts. Dried cranberries, apricots, or cherries would also be a fine addition.
Here we go again with taste and health all on the same fork. I love that!
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Brussels Sprouts Slaw
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6
- Category: Salad
- Cuisine: American
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon shallot, minced
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 pound Brussels sprouts, trimmed, finely grated or shredded with a knife
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons walnuts, roasted, coarsely chopped
- 2 tablespoons shredded Parmesan cheese
- In a small bowl combine lemon juice, mustard, shallot, salt and a pinch of pepper. Stir to blend. Whisk in oil; set aside.
- Add shredded Brussels sprouts, walnuts, and cheese in a large bowl. Pour dressing over and toss to combine.
- Calories: 130
Keywords: raw salad