There’s nothing I love more than a good brussels sprout recipe. Seriously though, brussels sprouts are so versatile; you can use them in salads and pastas, you can oats them, shred them, boil them. The possibilities are endless!
Anyways, I just wanted to share a super yummy no-fuss recipe with you guys that wil
l maybe convince you all to love brussels sprouts as much as I do.
This is a brussels sprout appreciation post.
I’ve been fooling around with Vegenaise
vegan mayo lately and you’ll notice that I’ve included it in this recipe. If you haven’t tried vegan mayo before I would recommend
you do, just for kicks. If thats really not your thing then just stick with plain old
may as it will work just fine too.
Quick Brussels Sprout Slaw
Serves 4-5 as a side
For the salad
3 cups brussels sprout leaves, shredded
1 large gala apple
1/4 cup raisins
1/4 cup pumpkin seeds
For the dressing
3 tablespoon Vegenaise
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1/4 teaspoon poppy seeds
Sea salt and fresh pepper
Use a knife or food processor to roughly shred the brussels sprouts. Place in a bowl and set aside. Slice the apple and radishes into matchsticks then add to the bowl with the sprouts. Toss in the raisins and pumpkin seeds and give the whole thing a good mix.
In a small bowl combine the dressing ingredients and whisk well. Pour over the salad and toss until thoroughly covered.
Serve immediately or keep it in the fridge in an airtight container for up to four days.