Festive Shaved Brussels Sprout Slaw

Many people think of serving Brussels sprouts on their holiday table, but few think to serve them raw.  The truth is, they are just as delicious raw in a slaw as cabbage is, and they can be a wonderful seasonal alternative to cabbage. Although many slaws are served with creamy mayonnaise based dressings, a light vinaigrette creates a nice variation!  I recently made a shaved Brussels sprouts slaw with tart pomegranate seeds and toasted pecans in a citrus pomegranate vinaigrette which I decided needed to be shared as it would be perfect on a Holiday table.  Besides this recipe being flavorful, festive and delicious, the Brussels sprouts retain more nutrients when served raw then cooked.

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

• 2 cups thinly sliced organic brussels sprouts
• 1 cup organic pomegranate seeds
• 1/2 cup raw pecans
• dressing:
• 2 Tbsp Specturm walnut oil
• 1 Tbsp Spectrum pomegranate vinegar
• 2 tsp pure maple syrup
• 2 Tbsp Organic Valley orange juice
• 1 Tbsp organic orange zest
• sea salt to taste
• 1/2 tsp dried thyme

Instructions

In a large bowl, combine brussels sprouts, pomegranate seeds, and pecans. In a small bowl whisk together dressing then pour over salad and toss to coat. Place in a serving bowl, and enjoy!