My Bright & Bitter Brussels Sprouts Slaw is the perfect addition to the holiday table, weekly meal prep menu, or detox plan!
It adds a much needed dose of brightness to the traditional cold weather staples that can hamper our digestion and detoxification.
The mighty Brussels Sprout is part of the Brassica Family (just like broccoli, cauliflower, cabbage, arugula & kale) and the superpowers of this Family are undeniable! They are packed with vitamins & fiber, help balance hormones, and support detoxification.
However, raw Brussels Sprouts can be difficult to digest, so you’ll want to make this ahead. The vinegar-rich dressing helps to “cook” and soften the slaw and the bitterness helps to activate digestion. Don’t be afraid to dress it and let it sit at room temperature (for one hour max.) until it’s time to eat!
In addition to being healthful, my recipe for Bright & Bitter Brussels Sprouts Slaw is affordable, simple to prepare, and requires minimal clean up.
The dressing is made from pantry staples, pecans & pomegranates are plentiful (and more affordable) during the winter months, and here in the Northeast, one 12 oz. bag of Brussels costs $3.49!Print
- 1 Bag Shaved Brussels Sprouts (12 oz.)
- Garnish: Pomegranate Seeds & Pecans
- 3 Tbsp. Apple Cider Vinegar
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tsp. Honey
- 1 Tsp. Dijon Mustard
- 1/2 Tsp. Salt
- In a medium bowl add the vinegar & salt and whisk until the salt is dissolved.
- Add the honey, mustard and olive oil and whisk to emulsify.
- Toss in the shaved Brussels Sprouts.
- Mix to ensure the sprouts are evenly coated with the dressing.
- Top with garnishes of your choice (pomegranate seeds & pecans are my fav) to give the dish a pop of crunch and color!