How To Make Asian Brussels Sprout Slaw with Carrots and Almonds
Brussels sprout is a great alternative to cabbage when making a slaw. This brussels sprout slaw is healthy and packed with flavors.
Serves:
Ingredients
For Slaw
- 16ozBrussels sprouts
- 4mediumcarrots
- ⅔cupgreen onionschopped, white and green parts
- ⅔cuplightly packed fresh cilantro leaves(optional) chopped
- ⅔cupslivered almonds
- ¼cupsesame seeds
For Soy-honey dressing:
- ¼cupolive oil
- 3tbspapple cider vinegar
- 3tbsphoney
- 3tbspreduced-sodium tamarior other soy sauce
- ¼tspsea salt
Instructions
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Cut off the tough ends of the sprouts and any browning outer leaves.
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Shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. Transfer the sprouts to a large serving bowl.
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Slice the carrots into skinny little strips using a julienne peeler, a chef’s knife, or the grating attachment of your food processor. Transfer the carrots to your serving bowl.
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In a medium-sized skillet over medium heat, toast the almonds, stirring often, until fragrant and turning golden on the edges, about 4 to 5 minutes. Add the almonds to the serving bowl.
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Add the chopped green onions, cilantro (optional) and sesame seeds to the bowl.
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In a small bowl, combine the olive oil, vinegar, honey, tamari and sea salt. Whisk until emulsified, then pour the dressing over the slaw. Toss well.
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For best flavor, let the salad marinate for 10 minutes or longer before serving.
Recipe Notes
If you’re not using reduced-sodium soy sauce, you can skip the salt for the soy-honey dressing. If you don’t have a food processor, slice the brussel sprouts as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
Nutrition
- Calories: 3461.61kcal
- Fat: 341.97g
- Saturated Fat: 44.03g
- Trans Fat: 0.02g
- Monounsaturated Fat: 218.77g
- Polyunsaturated Fat: 67.60g
- Carbohydrates: 79.88g
- Fiber: 36.62g
- Sugar: 16.90g
- Protein: 53.48g
- Sodium: 1607.86mg
- Calcium: 1816.20mg
- Potassium: 2167.96mg
- Iron: 29.03mg
- Vitamin A: 380.14µg
- Vitamin C: 73.15mg
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