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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.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1/2 cup

  • Calories 85
  • Carbohydrate 7 g
  • Protein 3 g
  • Fat 5 g
  • Saturated Fat 0.5 g
  • Dietary Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 165 mg

This Recipe Serves 9

Ingredients

6 cups water
1 lb. fresh Brussels sprouts
2 scallions, minced
¼ cup rice wine vinegar
1 Tbsp Dijon Mustard
1 Tbsp reduced sodium soy sauce
2 Tbsp Splenda
¼ cup lite mayonnaise
¼ tsp ground black pepper
½ cup slivered almonds, toasted

Instructions

  1. 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.
  2. 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.
  3. In a medium bowl, whisk together scallions, vinegar, mustard, soy sauce, Splenda, mayonnaise and black pepper.
  4. Add the shredded Brussels sprouts and toasted almonds to the dressing and mix well.

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