Given that Brussels sprouts are essentially mini cabbages, they also work exceptionally well in slaws! I’d seen a few different slaws featuring the vegetable lately and combined a few of the recipes to come up with this one that also includes apples and sunflower seeds. Greek yogurt and lemon juice dress the slaw, making it a lighter option than your typical mayonnaise-laden slaws.
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
Brussels Sprouts Apple Slaw
- 1 lb raw brussels sprouts (finely shredded in a food processor)
- 1 Granny Smith apple (finely shredded in a food processor)
- 1/2 cup low fat plain Greek yogurt
- 1 lemon (juiced and zested)
- 2 tbsp olive oil
- 1/2 tbsp fresh ginger
- 2 tbsp chives
- salt and freshly ground pepper
- 1/4 cup unsalted roasted sunflower seeds
- Whisk together yogurt, lemon juice, lemon zest, olive oil, and ginger in a large bowl.
- Stir in shredded sprouts and apple, tossing to combine. Season with salt and pepper.
- Stir in chives and sunflower seeds.
Adapted from The Sweets Life
[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]