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Brussels Sprouts Slaw
20 min prep time
5 min cook time
9servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Brussels Sprouts Slaw
This recipe is best made a day (or several hours) ahead of time to allow the Brussels sprouts to really absorb the dressing but it can be served immediately if needed.
20 min prep time
5 min cook time
9servings
1/2 cup
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Step-By-Step Instructions:
- In a large pot, bring 6 cups of water to a boil. Add Brussels sprouts and blanch in the boiling water for 1 minute. Remove from boiling water and run under cold water to stop the cooking. Dry the sprouts with a clean towel.
- Trim the stem on the Brussels sprouts and slice in half lengthwise. Using the slicing blade on a food processor, process the Brussels sprouts to shred them. You can also do this with the slicing side of a box grater or with a very sharp knife.
- In a medium bowl, whisk together scallions, vinegar, mustard, soy sauce, Splenda, mayonnaise and black pepper.
- Add the shredded Brussels sprouts and toasted almonds to the dressing and mix well.
Nutrition facts
9 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 80
-
Total Fat
5g
- Saturated Fat 0.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 160mg
-
Total Carbohydrate
7g
- Dietary Fiber 2g
- Total Sugars 2g
- Added Sugars 0g
- Protein 3g
- Potassium 230mg
- Phosphorous 65mg
Ingredients
water
6 cup
fresh Brussels sprouts
1 lbs
green onion (scallion) (minced)
2
rice wine vinegar
1/4 cup
Dijon Mustard
1 tbsp
lower sodium soy sauce
1 tbsp
low-calorie sugar substitute
2 tbsp
lite mayonnaise
1/4 cup
black pepper
1/4 tsp
slivered almonds (toasted)
1/2 cup
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