Coleslaw is the quintessential summer side dish and the varieties are endless. Some are laden with mayonnaise or lots of oil and a fair amount of white sugar. Others, like this one, use a light touch on the dressing and swap out the cabbage in favor of delicate Brussels sprouts. Cruciferous vegetables play an important part of a healthy, well-balanced diet so why not include them with gusto? Cabbage, cauliflower, broccoli, and Brussels sprouts are among the vegetables that make up this diverse group of superfoods that are rich in folate, vitamins C, E, and K, and fiber. Cruciferous vegetables are also good sources of the plant-based compounds that may help lower inflammation and reduce the risk of developing cancer. Eating cruciferous vegetables raw boosts their health-supportive properties and the good news is that they taste great this way!
You may have never had raw Brussels sprouts but when thinly sliced, they are delicate and delicious. Carrots add a pop of color and nutrition. I love this slaw topped with almond slivers but use your favorite nuts or seeds to add a little boost of texture. One other lovely aspect of this dish is that it keeps well, even with the dressing, so leftovers are a crunchy delight.
In a large bowl, whisk together the vinegar, oil, syrup, mustard, garlic, celery salt, and pepper.
Set up your food processor with the slicing blade. Drop Brussels sprouts down the chute to finely slice them. Alternatively, use a sharp knife and carefully slice the Brussels sprouts. Transfer them to the bowl with the dressing. Remove the slicing blade from the processor and set up the grater attachment. Push carrots through the chute to shred. Alternatively, use a box grater to shred carrots. Transfer the shredded carrots to the bowl. Add the scallions and toss everything together. Garnish with almond slivers and serve immediately or chill for 30 minutes before serving.
In a large bowl, whisk together the vinegar, oil, syrup, mustard, garlic, celery salt, and pepper.
Set up your food processor with the slicing blade. Drop Brussels sprouts down the chute to finely slice them. Alternatively, use a sharp knife and carefully slice the Brussels sprouts. Transfer them to the bowl with the dressing. Remove the slicing blade from the processor and set up the grater attachment. Push carrots through the chute to shred. Alternatively, use a box grater to shred carrots. Transfer the shredded carrots to the bowl. Add the scallions and toss everything together. Garnish with almond slivers and serve immediately or chill for 30 minutes before serving.
