Brussels Sprout Apple Slaw

In Autumn you can still enjoy a delicious light creamy slaw as a side dish.  Things such as brussels sprouts and flavorful local apples lend themselves well to a slaw, and even hold up a bit better than the traditional cabbage.  I am sharing a vegan recipe here with a creamy dressing that is just as delicious as its mayo cousins.  It uses raw cashew butter for richness, lemon for a bit of tart and honey to add sweetness.  It goes wonderfully with the brussels sprouts and sweet apples.  I added some cranberries for color as well and pine nuts for crunch, but if you are making this feel free to use your favorite nut.  This makes a wonderful healthy alternative to the usual slaw, and it is just as delicious!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 4 cups sliced organic brussles sprouts
• 2 sweet tart apples (such as honeycrisp), sliced
• 1/2 cup pine nuts
• 1/2 cup cranberries
• Dressing:
• 1/4 cup raw cashew butter
• 1/4 cup lemon juice
• 1 Tbsp raw honey or maple syrup
• Sea salt to taste
• Filtered water as needed

Instructions

In a large bowl, combine the brussels sprouts, apples, pine nuts and cranberries. In a smaller bowl, whisk together the dressing ingredients until smooth, adding water (by the Tablespoon) as needed to create a creamy dressing consistency. Toss the dressing with the salad until coated and serve!