Written by We have more than a handful of Brussels sprouts recipes. But, we love them so much, we’re always looking for creative ways to make them. A couple of weeks before Thanksgiving, Brent’s mom saw a Brussels sprouts slaw at Wegmans and told us about it. We agreed that it was an interesting idea, but there were a few ingredients we wouldn’t usually incorporate into our cooking. So I took the premise and made my own, fall-inspired salad. We served it as part of our Thanksgiving dinner and it was a unique and refreshing vegetable on the plate. We hope you enjoy it as much as we did!
Ingredients
2 lb Brussels sprouts
2 medium carrots
2 shallots, minced
1 C pumpkin seeds
1/2 C Pecans, crushed
1/2 C avocado oil
1/4 C apple cider vinegar
3 Tbsp apple cider
Method
Shred the Brussels sprouts and carrots into a large bowl using a food processor or box grater.
Toss the shredded Brussels sprouts and carrots with shallots, pumpkin seeds and pecans.
Blend avocado oil, apple cider vinegar, and apple cider in a small bowl to make a dressing.
Pour dressing over the salad and toss to mix well. Allow the salad to rest at least 30 minutes in the refrigerator prior to serving.
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Shredded Brussels Sprouts Salad
Ingredients
2 lb Brussels sprouts
2 medium carrots
2 shallots, minced
1 C pumpkin seeds
1/2 C Pecans, crushed
1/2 C avocado oil
1/4 C apple cider vinegar
3 Tbsp apple cider
Method
- Shred the Brussels sprouts and carrots into a large bowl using a food processor or box grater.
- Toss the shredded Brussels sprouts and carrots with shallots, pumpkin seeds and pecans.
- Blend avocado oil, apple cider vinegar, and apple cider in a small bowl to make a dressing.
- Pour dressing over the salad and toss to mix well. Allow the salad to rest at least 30 minutes in the refrigerator prior to serving.
that paleo couple 