Brussels Sprouts Slaw

Brussels Sprouts Slaw

 

Brussels Sprouts Slaw

1 pound fresh Brussels Sprouts

(dressing)
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup (any grade)
1 tablespoon prepared brown mustard
1 tablespoon fresh squeezed lemon juice
tiny pinch of cayenne pepper
1/4 cup olive oil
sea salt and black pepper to taste

(optional but highly recommended additional ingredients)
1/2 cup raisins (dark or golden – soaked for 15 minutes in warm water to rehydrate and then drained)
1/2 cup finely chopped nuts (almonds, walnuts, cashews)

First prep your Brussels Sprouts by giving them a good soak/rinse and trimming off the ends. Next, cut them into fine shreds using a sharp knife, or giving them a good pulse in a food processor. (I personally prefer to manually cut-shred them.)

In a large mixing bowl, whisk together all of the dressing ingredients until well blended. Add in the shredded Brussels sprouts along with the raisins and chopped nuts and toss until all ingredients are evenly combined. Cover and chill in the fridge for at least 2 hours before serving. Because Brussels sprouts have a hearty texture, you can make this the night before and keep in the fridge until ready to serve the following day. The Brussels sprouts slaw will hold its texture nicely and the overnight marinade time will allow flavors to build. Re-season with sea salt and black pepper to taste again immediately before serving.