Brussel Sprout Slaw [Recipe]
Holiday greens are typically just alternative vessels for cramming even more delicious fat-based foods into our mouths – hello Green Bean Casserole and Bacon Parmesan Brussel Sprouts! ? In an effort to help you guys reserve your valuable fat macros for other indulgences, I thought a little palate-cleansing slaw would be a great accompaniment to your Thanksgiving or holiday dinner.
The addition of apple cider vinegar to this dish not only helps to balance all the flavors, but its said to feed healthy gut bacteria, help balance digestion and improve satiety so you feel more satisfied between meals. Filling up a little on some healthy greens before you start eating your main course is a great way to keep your appetite satisfied and reduce the risk of over eating. No one likes that feeling of lying on the sofa and feeling so sick and full that you can’t move – no one except Jason and maybe a handful of others! ?
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Brussel Sprout Slaw
- 1 lb brussel sprouts
- 1/2 granny smith apple
- 1/4 cup dried cranberries
- 1 oz chopped pecans
- 2 tbsp apple cider vinegar
- 1 tsp lemon zest
- juice from half lemon
- 1 tsp dijon mustard
- 1/2 tsp diced garlic
- 1/4 tsp kosher salt
- pepper to taste
- Remove ends and thicker outer leaves from brussel spouts. Thinly slice to created a shredded look.
- Slice apple into matchsticks.
- Toss apple and brussel sprouts in large bowl.
- Whisk together vinegar, lemon juice, lemon zest, garlic, mustard, salt and pepper and pour over slaw. Toss to coat.
- Toss in dried cranberries and pecans.