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Thanksgiving Week 2014, Day 3: Brussels sprouts slaw with walnuts and dried cranberries

Welcome to day 3 of Thanksgiving Week!

Every day this week I’ll be posting a new healthy Thanksgiving recipe to serve as inspiration for your own Turkey Day feast. That’s 7 recipes in 7 days! The week will flow just like a menu, from starters and salads to side dishes and mains.

Don’t miss yesterday’s parmesan and sage crusted butternut squash.

Roasted Brussels sprouts are practically a given on any healthy Thanksgiving table, but this year I went for a refreshing slaw instead. Made with shaved raw Brussels sprouts, meaty walnuts and chewy, sweet dried cranberries, you almost can’t tell you’re eating an uncooked hardy vegetable.

Brussels sprouts are a low-calorie source of dietary fibre, vitamins C and K and carotenoids (among other health-promoting compounds).  If you have bad memories of smelly boiled sprouts, you’re in luck – when served raw and shaved thinly, they have a nice mild flavour, similar to raw broccoli.

Walnuts–my personal favourite part about this slaw!–are a concentrated source of protein, healthy fats and dietary fibre.  Like other nuts, walnuts are high in calories, but when used in small amounts as in this recipe they won’t add significant energy to your diet.

This recipe is quickest if you use a food processor, but if you have extra time or a helper with decent knife skills, the Brussels sprouts can be sliced thinly by hand.

Brussels-sprouts-slaw

Brussels sprouts slaw with walnuts and dried cranberries
Serves 4
A quick-to-prepare slaw made with shaved Brussels sprouts, dried cranberries and toasted walnuts
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1/2 cup walnuts, chopped
  2. 2/3 cup extra-virgin olive oil
  3. 1/3 cup cider vinegar
  4. 1 clove garlic, minced
  5. 1 1/2 Lb Brussels sprouts, shredded using a food processor
  6. 1/2 cup dried cranberries
  7. Salt and pepper, to taste
Instructions
  1. Lightly toast the walnuts in a dry pan over medium heat and set aside to cool. In a small jar with a lid, combine the olive oil, vinegar and garlic; shake vigorously to combine. In a large bowl, combine the Brussels sprouts, toasted pecans and dried cranberries. Pour dressing on top, tossing to combine evenly; season with salt and pepper. Serve immediately.
Notes
  1. If you don't have a food processor, the Brussels sprouts can be shaved by hand with a knife ahead of time. Store, refrigerated, in an airtight container until ready to use.
Ricotta & Radishes http://www.ricottaandradishes.com/

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