Brussels Sprout Slaw with Sesame Vinaigrette

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Switch up your coleslaw game with brussels sprouts and a sesame vinaigrette.

Prep Time: 10 min

Cook time: 10 min

Yield:

Ingredients

Salad:

• 2 cups whole brussels sprouts

• 3 cups shredded cabbage or cole slaw

• 1/2 large cucumber

• 1 cup frozen edamame, thawed

• 1 mango or 1 cup frozen, thawed

• 1 handful red grapes, cut in half

• 1/3 cup sliced almonds

• 2 tbsp sesame seeds

• 2 tbsp chopped cilantro, if using

  
  

  Vinaigrette:

• 1 tsp sriracha (or other hot sauce)

• 2 tbsp soy sauce

• 3 tbsp rice vinegar

• 1 tsp maple syrup

• 1 tbsp sesame oil

• 1 tbsp water

Directions

1. Remove outer leaves from brussels sprouts and rinse thoroughly.

2. Chop off bottoms and slice length-wise into long strips (it should look similar to chopped cabbage).

3. Add in chopped cabbage or cole slaw.

4. Julienne cucumbers into long strips and add to salad.

5. Add thawed edamame.

6. Add mango and grapes to salad (diced if fresh).

7. In a small frying pan, add almonds and heat on low. These will toast pretty fast (2-4 minutes). Once they start to turn slightly brown, add sesame seeds. Toast for an additional 1-2 minutes. Add to salad.

8. Chop cilantro and add to salad.

9. Combine vinaigrette ingredients in a bowl or jar and mix. Taste and adjust accordingly.

10. Pour over salad, mix and let sit for at least 10 minutes prior to eating.

    
    

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