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Brussel Sprout and Apple Slaw

Talk about a slaw of different twist. Refreshing sweet without sugar or heavy dressings.

Are you tired of making slaw style recipes that loaded with sugar, mayonnaise, or cabbage? This recipe has none of that! I had a bunch of Brussels Sprouts I wanted use and needed something to take to a family Christmas Eve gathering that was a refreshing cold salad, this recipe was born. I took elements of previous recipes dressing mixes added some different vegetables and fruits. It was well received by many of the family members that were Brussels Sprouts enthusiasts. I laugh as I type that last sentence knowing how much I used to despise Brussels Sprouts. It wasn't until about 5-6 years ago when I figured out how to roast them and appreciate them raw. Now it is a contest on how many ways I can enjoy them.

You can serve this immediately or the next day. It will hold up in the refrigerator for 3-4 days.

Time

Prep Time: 0:15 | Cook Time: 0:02 | Total Time: 0:20

Ingredients

  • 1 pound Brussels Sprouts, shredded
  • 5 large green onion, sliced into about 0.5-1 inch pieces
  • 2.5 teaspoons rice vinegar
  • 2.5 teaspoons coconut aminos
  • 2.5 teaspoons honey
  • 0.5 cup toasted hazelnuts, coarse chopped
  • 1 whole lemon, juiced
  • 0.5 teaspoon salt
  • 4 teaspoons extra light tasting olive oil or avocado oil
  • 2 whole red apples, diced-do not recommend red delicious, mixing red apple varieties are ok

Instructions

  1. In a small skillet over medium to low heat toast the hazelnuts. This will only take about 2 -3 minutes. Toss the hazelnuts frequently---DO NOT let them burn. Once they begin to darken and you can detect the toasted smell, remove from heat and allow to cool on a small plate. Once cooled coarse chop. In medium mixing bowl whisk together: rice vinegar, honey, coconut aminos, lemon juice, salt, oil.

  2. Combine shredded Brussels sprouts, green onion, apples in a large bowl and mix well.

  3. In medium mixing bowl whisk together: rice vinegar, honey, coconut aminos, lemon juice, salt, oil.

  4. Pour in the dressing mix and hazelnuts into the larger bowl of greens. Toss well.

Recipe Notes

No Red Delicious, the flavor is too soft, preferably a Braeburn or Honeycrisp. I kept the skin on to give it a little more color. Use two different varieties of apples for better-flavored contrast.

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