Brussels Sprouts Slaw
This recipe is best made a day (or several hours) ahead of time to allow the Brussels sprouts to really absorb the dressing but it can be served immediately if needed.
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- Prep time
- 20 min
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- Cook time
- 5 min
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- Servings
- 9 Servings
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- Serving size
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1/2 cup
Ingredients
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water
- 6 cup
- 6 cup
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fresh Brussels sprouts
- 1 lbs
- 454 g
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green onion (scallion) (minced)
- 2
- 2
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rice wine vinegar
- 1/4 cup
- 1/4 cup
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Dijon Mustard
- 1 tbsp
- 1 tbsp
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lower sodium soy sauce
- 1 tbsp
- 1 tbsp
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Splenda
- 2 tbsp
- 2 tbsp
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lite mayonnaise
- 1/4 cup
- 1/4 cup
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black pepper
- 1/4 tsp
- 1/4 tsp
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slivered almonds (toasted)
- 1/2 cup
- 1/2 cup
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Directions
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In a large pot, bring 6 cups of water to a boil. Add Brussels sprouts and blanch in the boiling water for 1 minute. Remove from boiling water and run under cold water to stop the cooking. Dry the sprouts with a clean towel.
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Trim the stem on the Brussels sprouts and slice in half lengthwise. Using the slicing blade on a food processor, process the Brussels sprouts to shred them. You can also do this with the slicing side of a box grater or with a very sharp knife.
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In a medium bowl, whisk together scallions, vinegar, mustard, soy sauce, Splenda, mayonnaise and black pepper.
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Add the shredded Brussels sprouts and toasted almonds to the dressing and mix well.