Recipes and Food

Brussels Sprout Slaw

Brussels sprouts. Everyones favorite vegetable right? Wrong! I think if you ask many people they will tell you they don’t like ’em. All I have to say to that is, well they’ve probably never had brussels sprouts like this.

Brussels sprouts are filled with VItamin C, Vitamin K and  Fiber. And I mean a lot of it.

Just 1 sprout has 1g fiber, 42% of your recommended daily vitamin K, and 22% of your recommended daily vitamin C!

We all know about vitamin C, but did you know that according to the website The Worlds Healthiest Foods  vitamin K plays an important role in your body by helping to:

  • Allow your blood to clot normally
  • Help protect your bones from fracture
  • Help prevent postmenopausal bone loss
  • Help prevent calcification of your arteries
  • Provide possible protection against liver and prostate cancer
  • Basically they are amazing for you, considered by many to be a superfood.

So, what this all means is that you need to add this superfood to your diet. Try out this recipe here and I guarantee you will like it.

The best part is, it is REALLY easy to make. If you have a food processer of any size, you are good to go. All you do is whopper chop it all up and mix it together. Viola!

One last note: Make it the day before you want to eat it as the longer it sits, the better it gets. (Brussel sprouts have a slightly bitter taste, but when you allow it to marinate overnight, it takes it away.)

Brussels Sprout Slaw

(Each serving is ½ cup. Makes 10 servings.)

1 package Brussels sprouts (about 25 normal sized sprouts)
1/3 cup Almonds, toasted
1/2 cup tart dried cherries or cranberries
½ small red onion

Dressing
1/4 cup olive oil
1/4 cup apple cider vinegar or salad vinegar
1 tablespoon honey or agave nectar
1 minced garlic clove
1 tablespoon Dijon mustard
1/4 teaspoon salt

Directions
1. Run all the Brussels sprouts, almonds, red onion, and cranberries through a food processor, in turns, to chop them up in small pieces. Place in a large bowl.
2. Mix up the dressing, add to the bowl and mix it all together.
3. Refrigerate. This is best when you let it sit and marinate for a day or so. It just gets better and better with time. Will keep for up to a week in fridge.

Nutrition Info (1/2 cup)

Calories – 120
Carbs – 12g
Fat – 7.3g
Protein – 2.4g
Potassium – 205mg
Sugars – 7g
Fiber – 5g
Sodium – 74.6mg
Cholesterol – 0mg
Calcium – 2.9%
Vitamin C – 59.7%
Vitamin A – 6.3%
Iron – 4.2%

DSC03112As always, this recipe can be found in my Side Dishes section here on my site!

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