A fantastic alternative to traditional coleslaw in a healthy, lightened up dressing made with Greek yogurt and avocado mayonnaise.
BRUSSELS SPROUTS INSTEAD OF CABBAGE
This recipe puts a unique spin on classic coleslaw by using shaved Brussels sprouts instead of cabbage, and, rather than an all-mayonnaise dressing, calls for equal parts avocado mayonnaise and Greek yogurt resulting in a lighter, tangier coleslaw. Lemon juice, fresh dill, and white balsamic vinegar add to its fresh, bright flavor with just a hint of sweetness imparted by a little bit of maple syrup. Take Brussels Sprouts Coleslaw to your next picnic, tailgate, or backyard barbeque and watch it disappear because this is definitely not your average coleslaw!
SHAVED BRUSSELS SPROUTS
The impetus for this recipe was my recent discovery of shaved Brussels sprouts in 10-ounce packages at Trader Joe’s. Whenever I see a new or interesting food item at Trader Joe’s I think – what can I do with that? In this case, the idea for coleslaw came to me immediately and the fact that the Brussels sprouts were already prepped (i.e., shaved/sliced thin) meant I could throw together the dish quickly – always a good thing. If you can’t find packaged shaved Brussels sprouts you can make your own with a:
- Knife – using a sharp knife and a steady hand, grip each Brussels sprout by the stem end and slice thinly until you reach the stem end (discard it). This is a time-consuming method and you have to be very careful you don’t cut your fingers.
- Mandolin – This is a much easier method but the Brussels sprouts will be too small to fit into the pusher. Instead stick the tines of a fork into the stem ends of each Brussels sprouts and run them over the blade until you reach the stem end (discard it).
- Food processor fitted with the slicing blade – This is by far the fastest, safest, and easiest method. Trim the Brussels sprouts and cut off the stem ends before processing.
MAYONNAISE FOR BRUSSELS SPROUTS COLESLAW
Brussels Sprouts Coleslaw calls for avocado mayonnaise but feel free to substitute another type of mayonnaise as long as it’s made with unrefined oil. Unfortunately, almost all varieties of store-bought mayonnaise are made with cheap, factory refined oils like:
- canola oil
- soybean oil
- sunflower oil
These oils are thought to cause widespread inflammation in the body and have been linked to diabetes, cancer and heart disease. If you’d like to learn more about why these oils are so harmful to our health, check out this video.
Luckily, some grocery stores now carry a few types of mayonnaise made with healthier, unrefined oils like avocado oil. Here are my 3 favorite brands of avocado mayonnaise, all of which are available online in case you can’t find them at your local grocery store:
- Primal Kitchen
- Chosen Foods
- Sir Kensington
And don’t forget you can always make your own avocado mayonnaise with an immersion blender. It’s so easy! Simply:
- Pour anywhere from ½ cup to 1 cup of avocado oil into a wide mouth mason jar or the beaker that came with your immersion blender. (1/2 cup of oil will result in a thicker, richer mayo and 1 cup of oil will have a looser, lighter consistency and flavor.)
- Add 1 egg, 1 teaspoon of salt, and a pinch of pepper.
- Using the immersion blender, pulse until a thick mayo forms, moving the blender up and down as you pulse.
MORE BRUSSELS SPROUTS RECIPES
If you’re a Brussels sprouts fan check out Blue Cheese Brussels Sprouts with Walnuts and Crispy Prosciutto and Shaved Brussels Sprouts Over Crispy Cauliflower Cakes.
If you make Brussels Sprouts Coleslaw don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
Brussels Sprouts Coleslaw
- 1/4 cup (56 grams) avocado mayonnaise
- 1/4 cup (56 grams) whole milk, full-fat, Greek Yogurt
- 1 1/2 tablespoons fresh dill, finely chopped
- 1 1/2 tablespoons lemon juice
- 1 tablespoon white balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
- Pinch of pepper
- 3 carrots, (4 ounces) grated
- 10- ounce package of shaved Brussels sprouts, available at Trader Joe’s (see notes)
- Whisk together the mayonnaise, Greek yogurt, dill, lemon juice, vinegar, maple syrup, salt, and pepper.
- Dump the Brussels sprouts and carrots into a large bowl and pour the dressing on top. Mix well.
Serving size: 3 ounces, Calories: 116, Fat: 8g, Saturated fat: 1g, Unsaturated fat: 7g, Trans fat: 0g, Carbohydrates: 9g, Sugar: 5g, Sodium: 186mg, Fiber: 2, Protein: 3, Cholesterol: 11mg
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