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1. Rinse 1 pound of Brussels sprouts and pat them dry.
1. Rinse 1 pound of Brussels sprouts and pat them dry.
– To reduce bitterness, soak the shaved Brussels sprouts in ice cold water for 30 minutes before draining and using.
REFERENCES:
Cabbage is a very underrated vegetable.
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Brussels Sprout Apple Coleslaw
As we dive into a fresh new year, many of us are looking for ways to boost our health and wellness. One of the simplest and most effective ways to do this is by adding more veggies to our plates!
That’s why I’m excited to share this delicious and nutritious Brussels Sprout Apple Coleslaw recipe that’s packed with fiber-rich cabbage, Brussels sprouts, and apples. This slaw is a tasty way to get your daily dose of vitamins and antioxidants.
Plus, it’s incredibly easy to make and requires just a few simple ingredients. The creamy homemade mayonnaise brings everything together, adding a rich and tangy flavor that will keep you coming back for more.
So let’s make this the year we prioritize our health and wellness! Start by adding this amazing slaw to your plans this week and enjoy the delicious benefits of eating more cruciferous veggies.
Here’s a step-by-step guide to create Shredded or Shaved Brussels Sprouts:
Method 1: Using a Food Processor
1. Rinse 1 pound of Brussels sprouts and pat them dry.
2. Trim the ends and remove any damaged or discolored leaves.
3. Cut the Brussels sprouts in half or quarters, depending on their size.
4. Place the cut Brussels sprouts in a food processor fitted with the slicing attachment.
5. Process the Brussels sprouts in a steady, gentle stream, using the slicing attachment to shave them into thin strips.
6. Collect the shaved Brussels sprouts in a large bowl and discard any excess or damaged leaves.
Method 2: Using a Mandoline or Sharp Knife
1. Rinse 1 pound of Brussels sprouts and pat them dry.
2. Trim the ends and remove any damaged or discolored leaves.
3. Cut the Brussels sprouts in half or quarters, depending on their size.
4. Use a mandoline or sharp knife to shave the Brussels sprouts into thin strips.
5. Collect the shaved Brussels sprouts in a bowl and discard any excess or damaged leaves.
Tips and Variations
– To reduce bitterness, soak the shaved Brussels sprouts in ice cold water for 30 minutes before draining and using.
– Add a squeeze of fresh lemon juice and a sprinkle of salt to bring out the natural sweetness of the Brussels sprouts.
Also consider:
– Sauté shaved Brussels sprouts with garlic, olive oil, and a pinch of red pepper flakes for a quick and flavorful side dish. You could create a warm Caesar salad if you like using this method.
Enjoy your delicious, shaved Brussels sprouts!
❓Did you know this fun fact?! …
🤓 Brussels sprouts didn’t actually originate in Belgium! They are native to the Mediterranean (along with other types of cabbage).
💡But in the 1200s they were grown near Brussels, Belgium, which is where they got their name.
✅ If you turned up your nose at Brussels sprouts as a kid, definitely give them a try again – their nutrition power makes them a great addition to your regular rotation.
🔥 Low in calories and high in anti-inflammatory compounds, Brussels sprouts contain kaempferol, which appears to promote heart health and cut cancer risk.
💪 They also are a rich source of vitamin K, which helps with blood clotting and bone health.
PLUS … they promote stable blood sugar and are a good source of ALA omega-3 fatty acids, which supports brain health, fights insulin resistance, and may improve triglyceride levels.
👨🏾🍳 Tip: Try them roasted. It is so delicious!
Toss them on salads like this one, eat them as a side dish, or add them to scrambled eggs or a frittata.
REFERENCES:
Wikipedia
HealthLine
Cabbage was on sale at my local grocer last week, so I’ve been including it in a lot of different meals. It has been fun experimenting with new recipes and simple ideas using cabbage.
My weekly meal planning is completely decided by whatever I find ON SALE. This way, we’re always consuming an abundance of fresh produce while keeping our family budget in check.
Cabbage is a very underrated vegetable.
It’s very LOW in calories, HIGH in nutrients and fiber. Definitely, a vegetable that we could all be eating more of!
In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical vegetable in terms of price per edible cup. Yes! Grab some fresh cabbage next time you’re out & about!
Many people don’t know what a powerhouse of a food cabbage really is. I’ve been eating it on the regular for the past 15 years…. added to soups, roasted, and shredded into recipes like this 😍 I’m pretty obsessed – so here’s your gentle nudge to eat more cabbage.
Homemade Mayonnaise:
6 servings
Ingredients:
- 3 cups thinly sliced green cabbage
- 2 cups shredded/shaved Brussels sprouts
- 1 cup thinly sliced purple cabbage
- 1 large apple, diced
- 2 Tbsps freshly squeezed lemon juice
Dressing:
- ½ cup mayonnaise
- 2 Tbsps raw honey or pure maple syrup
- 2 Tbsps raw apple cider vinegar
- ½ tsp ground black pepper
- ¼ tsp sea salt
Instructions:
In a medium bowl, whisk together all the ingredients for your dressing.
Taste test and adjust if desired.
In a large bowl combine your shredded green cabbage, purple cabbage, and Brussels sprouts.
Quickly chop your apple then immediately toss it with the fresh lemon juice, then add it to the bowl with the cabbage.
Drizzle the dressing over everything then toss well to coat.
Your coleslaw stays good in the fridge for 2 days, best enjoyed within 24 hours.
Enjoy!
💚Rachel
Brussels Sprout Apple Coleslaw
Category
Dinner
Food Facts
Lunch
Quick 'n Easy
Recipes
Salads
Sides
Persons
6
Ingredients
- 3 cups thinly sliced green cabbage
- 2 cups shredded/shaved Brussels sprouts
- 1 cup thinly sliced purple cabbage
- 1 large apple, diced
- 2 Tbsps freshly squeezed lemon juice
Dressing:
- ½ cup mayonnaise
- 2 Tbsps raw honey or pure maple syrup
- 2 Tbsps raw apple cider vinegar
- ½ tsp ground black pepper
- ¼ tsp sea salt
Instructions
- In a medium bowl, whisk together all the ingredients for your dressing. Taste test and adjust if desired.
- In a large bowl combine your shredded green cabbage, purple cabbage, and Brussels sprouts.
- Quickly chop your apple then immediately toss it with the fresh lemon juice, then add it to the bowl with the cabbage.
- Drizzle the dressing over everything then toss well to coat.
- Your coleslaw stays good in the fridge for 2 days, best enjoyed within 24 hours.
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