Brussels Sprouts Slaw

Such a positive response to my first brussels sprouts post this week!  Who knew those "little cabbages" as I used to call them would be so popular? Well, for the folks who did get enough, here's another one of my favorite way to use brussels sprouts.  Just like green cabbage, brussels sprouts can be shaved or grated.  Feel free to use a mandolin (a kitchen tool to turn fruits or veggies into equal sized thin pieces) or, better yet, buy them already shredded in the produce aisle (my personal preference).   Who really has time to sit around and grate sprouts all day?

Brussel Sprouts Slaw

1 lb of shaved brussels sprouts (Trader Joe's, Whole Foods sell them already shaved)
2 shredded carrots
1/4 cup of dried cherries or cranberries
1/2 of a medium red onion, sliced
1/2 cup of canned mandarin oranges (in its natural juices), drained (reserve the juice for the dressing) kosher salt and fresh cracked black pepper to taste

Dressing:
2 tablespoons of honey
1/4 cup of apple juice
4 tablespoons of extra virgin olive oil
1/4 cup of of apple cider vinegar
reserved mandarin orange juice

Directions:

• Combine all of the ingredients except for the dressing in a large salad bowl, then set aside.
• In a separate bowl, combine the honey, apple juice and vinegar, wisk until combined.  Use the mandarin orange juice to thin out the dressing to your desired consistency.  
• Pour the dressing over the slaw ingredients, toss thoroughly, and refrigerate for at least 1 hour before serving.

Since it doesn't contain any mayo, this slaw keeps well without constant refrigeration and is perfect for picnics or school lunches!  It also tastes even better the next day after the flavors have a chance to marry.

Options:  Sunflower seeds, sliced almonds, chopped pecans, cubed avocado, 1 thinly sliced Granny Smith apple or Anjou pear (you'll want them on the crunchy side), 1 cup of quinoa (more about this superfood in my next post).

Happy eating!