Recipe November 2017

Tangy and Sweet Brussels Sprouts Slaw

If you like a summer cabbage slaw, you’ll love this hearty version, the perfect side dish for a winter meal. Brussels sprouts are at their sweetest during cold weather and are an excellent source of vitamin C and vitamin K.


Tangy and Sweet Brussels Sprouts Slaw

Serves: 6


  • 1 pound brussels sprouts
  • ½ cup dried cranberries or apricots
  • ¼ cup roasted, shelled sunflower seeds
  • ¼ cup red onion, finely diced
  • ¼ cup olive oil
  • 1 Tbsp balsamic vinegar
  • ¼ cup lemon juice
  • 1 Tbsp honey
  • 1 tsp ground coriander
  • Pepper to taste


1. To prepare sprouts, cut off stem and peel away wilted or discolored leaves. Shred by cutting into thin slices, similar to how you’d cut a mushroom, or pulse in a food processor.
2. Toss brussels sprouts, dried fruit, sunflower seeds and red onion in a medium-mixing bowl.
3. In a small bowl, whisk together olive oil, vinegar, lemon juice, honey and coriander.
4. Add vinaigrette to salad mixture, toss and enjoy!

Per serving: 188 calories, 4g protein, 20g carbohydrate, 12g fat (2g sat, 10g mono/poly), 0mg cholesterol, 4g fiber, 44mg sodium

Seasoned Cook

CHI St. Vincent