Southwestern Brussels Sprout Coleslaw
The reason that raw Brussels sprouts work so well in this southwestern Brussels sprout slaw is because theyā€™re in the brassica family. Thatā€™s the same family as broccoli and (you guessed it) cabbage. If you can shred cabbage raw and eat it as the classic coleslaw, why not use shredded Brussels sprouts?
Ingredients
(5 servings)
- 4 cups Brussels sprouts, shaved or finely chopped
- 1 cup kale, roughly chopped
- 3 tablespoons red onion, finely minced
- 1/2 cup charred corn kernels
- 1 tablespoon jalapeno, minced
- 1/4 cup tomatoes, diced small
- 1/4 cup lime juice
- 1 cup avocado, mashed
- 2 teaspoons honey
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cuming
- 1 table spoon chili powder
Directions
- In a large mixing bowl, combine the Brussels sprouts, kale, corn, onion, jalapeno, and tomatoes. Lightly toss.
- In a small mixing bowl, combine the remaining ingredients to make a sauce. Add to the Brussels sprouts mixture and toss until everything is coated in the avocado sauce. Refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Facts
Serving Size: 1 cup
Calories: 123 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 260mg | Carbohydrates: 19g | Fiber: 6g | Sugar: 6g | Protein: 4g
