Open Arms of Minnesota

Weekly Recipe #228: Brussels Sprouts Slaw

by Ambria Pfarr, Dietetic Intern [University of Minnesota – The Emily Program]

Photo credit: tracy benjamin/Flickr

I have always been told to try a food ten times before deciding you don’t like it. Thankfully with Brussels sprouts, I did just that!

This vegetarian dish combines the rich flavors of Brussels sprouts with a few of the traditional coleslaw ingredients.

The array of colors present in this dish means there’s a variety of vitamins and minerals. In fact, one serving of the slaw provides 95% of the recommended daily value of vitamin C. Vitamin C is important in the growth and repair of tissues, as an antioxidant, and in supporting the immune system.

Brussels Sprouts Slaw

(Serves: 3-4)

Ingredients:

  • 1 tbsp. olive oil
  • 1 oz. (about 18) cashews, halved
  • ¼ cup red onion, diced
  • 1 medium carrot, diced
  • 1 cup chickpeas
  • ¼ cup craisins
  • 10 Brussels sprouts, chopped
  • 1 cup red cabbage, chopped
  • ¼ tsp. cinnamon
  • ½ tsp. garlic powder
  • Salt and pepper to taste

Directions:

  1. Heat the oil over medium heat in a large frying pan. Add the cashews. Let roast for 1-2 minutes until slightly browned.
  2. Add red onion, carrots, chickpeas and craisins. Cook for 1-2 minutes.
  3. Add in sprouts and cabbage, mix well and cover for 1-2 minutes or until sprouts have softened slightly. Remove from heat.
  4. Add cinnamon, garlic and seasonings to taste. Enjoy hot or cold!

Nutritional Information:

Per 1 cup serving, 222 calories, 6 g total fat, 36 g carbohydrate, 16g sugar, 7 g protein, 230 g sodium.

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