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Green Cabbage & Apple Slaw with Brussels Sprouts

posted Mar 12, 2015, 6:10 AM by Rachel Griffin   [ updated Jun 29, 2015, 10:50 AM by Julia Quam ]

Green Cabbage & Apple Slaw with Brussels Sprouts



Vegan, Cholesterol Free, Trans Fat Free, Good Source of Vitamin C

Yield: Approximately 8 servings (~1 cup each)

This lighter alternative to traditional mayonnaise-laden potato salad makes a refreshing side dish when grilling out. 


Ingredients
3 T apple cider vinegar, divided
5 cups cabbage, fresh, shredded
6 oz Brussels sprouts, halved lengthwise, thinly sliced
½ cup red onion, sliced
1/3 cup orange juice
4 tsp lemon juice
1 T dill weed, fresh
1 tsp Dijon mustard
1 tsp poppy seeds
½ tsp salt
1/8 tsp black pepper
3 T blended oil
2 apples, fresh, julienned

Instructions
1. Bring water to a boil in a large pot. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add Brussels sprouts and onions to colander; toss to combine. Let cool 5 minutes.
2. Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
3. Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve immediately or chilled.

Nutrition Facts (per serving)
100 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 170 mg sodium, 13 g carbohydrates, 3 g fiber, 8 g sugar, 2 g protein, 6% DV of Vitamin A, 60% DV of Vitamin C, 4% DV of Calcium, 2% DV of Iron
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