by Ambria Pfarr, Dietetic Intern [University of Minnesota – The Emily Program]
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
- 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
- Heat the oil over medium heat in a large frying pan. Add the cashews. Let roast for 1-2 minutes until slightly browned.
- Add red onion, carrots, chickpeas and craisins. Cook for 1-2 minutes.
- Add in sprouts and cabbage, mix well and cover for 1-2 minutes or until sprouts have softened slightly. Remove from heat.
- Add cinnamon, garlic and seasonings to taste. Enjoy hot or cold!
Per 1 cup serving, 222 calories, 6 g total fat, 36 g carbohydrate, 16g sugar, 7 g protein, 230 g sodium.