The Super Diabetes Site

Brussels Sprouts Slaw

Written by

god

in

How to Make Brussels Sprouts Slaw

This recipe is best made a day (or several hours) ahead of time to allow the Brussels sprouts to really absorb the dressing but it can be served immediately if needed.


20 min prep time


5 min cook time


9servings


1/2 cup

Print Recipe >

Step-By-Step Instructions:

  1. In a large pot, bring 6 cups of water to a boil. Add Brussels sprouts and blanch in the boiling water for 1 minute. Remove from boiling water and run under cold water to stop the cooking. Dry the sprouts with a clean towel.
  2. Trim the stem on the Brussels sprouts and slice in half lengthwise. Using the slicing blade on a food processor, process the Brussels sprouts to shred them. You can also do this with the slicing side of a box grater or with a very sharp knife.
  3. In a medium bowl, whisk together scallions, vinegar, mustard, soy sauce, Splenda, mayonnaise and black pepper.
  4. Add the shredded Brussels sprouts and toasted almonds to the dressing and mix well.
CKD Dialysis
Kidney-Friendly
Low Carb
Veggie Rich
Asian
Foodie
Lunch
Holidays & Entertaining
Sides
Vegetarian
pinterestfacebooktwittermail

Nutrition facts

9 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    80

  • % Daily value*

  • Total Fat
    5g

    6%

    • Saturated Fat
      0.5g

      3%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    160mg

    7%

  • Total Carbohydrate
    7g

    3%

    • Dietary Fiber
      2g

      7%
    • Total Sugars
      2g

  • Protein
    3g

  • Potassium
    230mg
    5%

Ingredients

water
6 cup

fresh Brussels sprouts
1 lbs

green onion (scallion) (minced)
2

rice wine vinegar
1/4 cup

Dijon Mustard
1 tbsp

lower sodium soy sauce
1 tbsp

low-calorie sugar substitute
2 tbsp

lite mayonnaise
1/4 cup

black pepper
1/4 tsp

slivered almonds (toasted)
1/2 cup

More posts