Photo: Art Rachen
Honey Mustard Brussels Sprout Slaw
10 ingredients
20 min
4
openrecipes
Crisp shredded Brussels sprouts tossed in a sweet and tangy honey mustard dressing with toasted almonds and dried cherries (or cranberries). This is a great gluten-free salad or side dish, perfect for potlucks or holiday meals.
Estimated Nutrition (whole recipe, rough)
460
Calories
16g
Protein
23g
Fat
54g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Honey | 1 tbsp (21g) | 64 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound Brussels sprouts
- 1/3 cup slivered almonds, toasted (hickory smoked almonds would be great if you can find them)
- 1/3 cup tart dried cherries or cranberries, chopped
- 1/3 cup finely shredded Parmesan cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 garlic clove, pressed or minced
- 1/4 teaspoon sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes