Forget what you know about slaw. And forget what you know about Brussels sprouts. Our Brussels sprout slaw with apples and pecans defies expectations in the most delicious way.
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For starters, there’s no need to clear the kitchen while Brussels sprouts, one of the fragrant members of the Brassica plant genus, boil away. Raw, thinly sliced Brussels sprouts, apples, pecans and pomegranate seeds form the heart of this salad. And what a sweet, crunchy, nutty, tart, absolutely delicious heart it is — one that just happens to be loaded with fiber, nourishing fats and nutrients (including the cancer-fighting compounds that the Brassica family is famous for).
A simple honey-lemon dressing and some fresh parsley top off this gorgeous dish. Add this to your regular menu rotation for smiles all around.
1/4 cup pecans
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
12 Brussels sprouts, very thinly sliced
1/4 cup pomegranate seeds
1 apple, such as Gala, cut into small pieces
3 tablespoons chopped fresh flat leaf parsley
- Heat the oven to 350° F.
- Put the pecans on a small sheet pan and bake until crisp and fragrant, about 10 minutes. When cool enough to handle, coarsely chop.
- In a small bowl, whisk together lemon juice, oil, honey, salt and pepper.
- In a large bowl, combine the Brussels sprouts, pomegranate seeds, apple, parsley and pecans. Drizzle with the vinaigrette and toss.
Nutrition information (per serving)
Makes 4 servings
Total fat: 12 g
Saturated fat: 1.5 g
Protein: 2.8 g
Carbohydrate: 12.4 g
Dietary fiber: 3.8 g
Sugar: 6 g
Added sugar: 0.75 g
Cholesterol: 0 mg
Sodium: 162.7 mg
Developed by Sara Quessenberry for Cleveland Clinic Wellness.