Brusssels Slaw #FarmersMarketWeek

Fresh Brussels Sprouts are shredded and tossed with dried cherries and almond slices before being dressed in a sweet and sour vinaigrette.

We are celebrating all the fresh bounty available at your Farmer's Market this week......

This is our second day of celebrating Farmer's Market Week.  We will be back on Friday with more delicious recipes but first, let's look at what we have cooked up for today.....

• Brussels Slaw by A Day in the Life on the Farm
• Whole Honey Roast Carrots by Art of Natural Living
• Easy Ratatouille Casserole by Blogghetti
• Air Fryer Bell Peppers by Cheese Curd In Paradise
• Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Scarlet Sunrise Platter by Magical Ingredients
• Broccoli Tots by Palatable Pastime
• Sourdough Rosemary Focaccia by A Kitchen Hoor's Adventures
• Zucchini Panzanella Salad by Jolene's Recipe Journal
• Vietnamese Chicken Salad by Karen's Kitchen Stories
• Root Vegetable Medley by Our Good Life
• Mexican Street Corn Pizza by The Spiffy Cookie

This Brussels Slaw is a great addition to your picnic or BBQ.  It is nutritious, colorful, and can be made ahead as it improves as the flavors meld.

Salads, Vegetable Sides, Vegetables, Brussel Sprouts

Salads

American

Yield: 6 servings

Author: Wendy Klik

Brussels Slaw

Fresh Brussels Sprouts are shredded and tossed with dried cherries and almond slices before being dressed in a sweet and sour vinaigrette.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 1 lb. Brussel sprouts
• 1 c. dried cranberries
• 1 c. honey roasted almond slices
• 1/3 c. olive oil
• juice of 1 lemon
• 1 T. hot honey mustard
• 1 T. honey
• salt and pepper, to taste

Instructions

1. Shred the brussels sprouts and place into a large bowl. (I use a food processor with the shredding blade attachment)
2. Add the cranberries and almonds.
3. Whisk together the oil, lemon juice, mustard, honey, salt, and pepper until emulsified.
4. Pour over the ingredients in the bowl and toss to coat.
5. Refrigerate for at least 2 hours and toss again before serving.

Nutrition Facts

Calories

302.85

Fat (grams)

20.2 g

Sat. Fat (grams)

2.32 g

Carbs (grams)

30.16 g

Fiber (grams)

6 g

Net carbs

24.18 g

Sugar (grams)

20.03 g

Protein (grams)

5.99 g

Sodium (milligrams)

80.29 mg

Cholesterol (grams)

0 mg

Similar Recipes

Apple and Kohlrabi Slaw

Broccoli Salad

Brussels Sprouts Slaw

https://adayinthelifeonthefarm.blogspot.com/2024/08/brusssels-slaw-farmersmarketweek.html

Property of A Day in the Life on the Farm