Prep Time
15 mins
Total Time
15 mins
Servings: 6
I’m always looking for creative ways to use Brussels sprouts and this tangy slaw is a perfect example! This slaw is packed with nutrients and is an excellent accompaniment to poultry or fish entrees. Works great with fish tacos!
Brussels Sprouts Slaw
Ingredients
Vinaigrette
- 1 tablespoon flax oil
- 2 tablespoons toasted sesame oil
- 3 tablespoons brown rice vinegar
- 1 tablespoon agave nectar
Slaw
- ¼ cup arame soaked in 1 cup water
- ½ pound Brussels sprouts
- ½ small head purple cabbage
- ¼ cup golden raisins
- 2 teaspoons poppy seeds
Instructions
-
Combine vinaigrette ingredients and set aside.
-
Cut bottoms off Brussels sprouts and chop into fine strips or use food processor to shred.
-
Chop purple cabbage into thin strips or shred in food processor.
-
Blend shredded Brussels sprouts and cabbage in large bowl. Add raisins, poppy seeds and arame. Drizzle vinaigrette over the slaw and mix thoroughly.
-
Cover and refrigerate for 1 to 2 hours before serving.
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