Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Brussels Sprouts Slaw

By Chef Linda

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.

Ingredients

 ¼ cup apple cider vinegar
 3 tbsp olive oil
 2 tbsp maple syrup
 1 tbsp whole grain or yellow mustard
 2 cloves garlic, minced or grated
 1 tsp celery salt
 ½ tsp ground black pepper
 1 lb Brussels sprouts, ends and outer leaves trimmed
 2 large carrots, peeled
 2 scallions, thinly sliced on the bias
  cup slivered almonds

Directions

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.

Brussels Sprouts Slaw

Brussels Sprouts Slaw

DifficultyEasy
YIELDS
Serves 4 to 6

Brussels sprouts slaw
INGREDIENTS

 ¼ cup apple cider vinegar
 3 tbsp olive oil
 2 tbsp maple syrup
 1 tbsp whole grain or yellow mustard
 2 cloves garlic, minced or grated
 1 tsp celery salt
 ½ tsp ground black pepper
 1 lb Brussels sprouts, ends and outer leaves trimmed
 2 large carrots, peeled
 2 scallions, thinly sliced on the bias
  cup slivered almonds

DIRECTIONS

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.

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