If you like a summer cabbage slaw, you’ll love this hearty version, the perfect side dish for a winter meal. Brussels sprouts are at their sweetest during cold weather and are an excellent source of vitamin C and vitamin K.

Print Recipe

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Serves:

6

Ingredients

• 1 pound brussels sprouts

• ½ cup dried cranberries or apricots

• ¼ cup roasted, shelled sunflower seeds

• ¼ cup red onion, finely diced

• ¼ cup olive oil

• 1 Tbsp balsamic vinegar

• ¼ cup lemon juice

• 1 Tbsp honey

• 1 tsp ground coriander

• Pepper to taste

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Method

1. To prepare sprouts, cut off stem and peel away wilted or discolored leaves. Shred by cutting into thin slices, similar to how you’d cut a mushroom, or pulse in a food processor.

2. Toss brussels sprouts, dried fruit, sunflower seeds and red onion in a medium-mixing bowl.

3. In a small bowl, whisk together olive oil, vinegar, lemon juice, honey and coriander.

4. Add vinaigrette to salad mixture, toss and enjoy!

Per serving: 188 calories, 4g protein, 20g carbohydrate, 12g fat (2g sat, 10g mono/poly), 0mg cholesterol, 4g fiber, 44mg sodium