Brussel Sprout Slaw - Winter
I saw this posted on Rachel Mansfield’s instagram recently and it looked so good. I had just recently gotten a question about salads in winter, and I thought this was a nice way to ‘winterify’ a salad. The shredded brussels get broken down a bit by the apple cider vinegar so they are easier to digest. The additions of nuts/seeds, dried fruit, and optional cheese also warms up the dish. I thought this would be a great side for holiday dinners, or a main with some added protein like a simple grilled chicken breast, or air fried tofu cubes. Enjoy!!
Slaw:
6 cups shredded brussels sprouts (you can buy sprouts already in slaw form or buy whole and cut/put in food processor)
1/2 cup pistachios (shells removed) or pumpkin seeds
1/2 cup unsweetened raisins or cranberries
2 small pears, chopped
1/3 cup grated pecorino cheese (optional)
Dressing:
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
1 lemon, juiced
Sea salt and black pepper to taste
Instructions:
Add ingredients for salad into a large bowl and mix together
In a small jar or bowl add the dressing ingredients and mix well
Coat the salad with desired amount of dressing (if you need more adjust quants as needed) and allow the slaw to soak in dressing for a bit an marinate then enjoy!
I like to serve this cool and leave it out of the fridge for about 30 minutes or so before eating or just eat it cold. Feel free to add some cooked chicken or anything else on top if you want to make it a hearty meal!
Taken from https://rachlmansfield.com/