Active Time:15 minsTotal Time:15 minsServings:8Jump to Nutrition Facts
Active Time:15 minsTotal Time:15 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundBrussels sprouts, trimmed¼cupchopped nuts, such as pecans or almonds, toasted¼cupraisins or dried cranberries2tablespoonschopped fresh herbs, such as parsley and/or mint½lemon, seeded and thinly sliced1clovegarlic, crushed and peeled½teaspoonhoney½teaspoonwhole-grain mustard¾teaspoonsalt½teaspoonground pepper⅓cupcanola oil
Cook Mode(Keep screen awake)
Ingredients
1poundBrussels sprouts, trimmed
¼cupchopped nuts, such as pecans or almonds, toasted
¼cupraisins or dried cranberries
2tablespoonschopped fresh herbs, such as parsley and/or mint
½lemon, seeded and thinly sliced
1clovegarlic, crushed and peeled
½teaspoonhoney
½teaspoonwhole-grain mustard
¾teaspoonsalt
½teaspoonground pepper
⅓cupcanola oil
DirectionsShred Brussels sprouts in a food processor with the slicing disk. Transfer to a large bowl. Add nuts, raisins (or dried cranberries) and herbs. Stir to combine.Change to the chopping blade and add lemon, garlic, honey, mustard, salt and pepper to the food processor. Puree until smooth. With the motor running, drizzle in oil through the feed tube. Process until well combined. Pour the dressing over the slaw and toss to coat.Johnny AutryTo make aheadRefrigerate slaw and dressing separately for up to 2 days.Originally appeared: EatingWell Magazine, November 2021
Directions
Shred Brussels sprouts in a food processor with the slicing disk. Transfer to a large bowl. Add nuts, raisins (or dried cranberries) and herbs. Stir to combine.Change to the chopping blade and add lemon, garlic, honey, mustard, salt and pepper to the food processor. Puree until smooth. With the motor running, drizzle in oil through the feed tube. Process until well combined. Pour the dressing over the slaw and toss to coat.Johnny AutryTo make aheadRefrigerate slaw and dressing separately for up to 2 days.
Shred Brussels sprouts in a food processor with the slicing disk. Transfer to a large bowl. Add nuts, raisins (or dried cranberries) and herbs. Stir to combine.
Change to the chopping blade and add lemon, garlic, honey, mustard, salt and pepper to the food processor. Puree until smooth. With the motor running, drizzle in oil through the feed tube. Process until well combined. Pour the dressing over the slaw and toss to coat.
Johnny Autry
To make aheadRefrigerate slaw and dressing separately for up to 2 days.
To make ahead
Refrigerate slaw and dressing separately for up to 2 days.
Originally appeared: EatingWell Magazine, November 2021
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Nutrition Facts(per serving)142Calories12gFat9gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
