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Thursday, August 14, 2014

Brussels Sprouts Coleslaw for One

For the Salad:
¾ cup raw Brussels sprouts, ends trimmed, shredded (about 5 sprouts)
2 radishes, sliced thin
¼ green apple, sliced into thin strips (I love Grannysmith for this)
1 large green onion, sliced thin
1 TBLSP raw unsalted sunflower seeds
For the Dressing:
1/8 teaspoon dried tarragon (fresh is even better)
1 TBLSP Veganaise (or any mayo of your choice)
A slosh of apple cider vinegar
Salt and pepper to taste

  1. Combine all the ingredients for the salad in a small bowl.
  2. Then mix all the dressing ingredients together. Plop the dressing into the slaw and stir gently until the dressing is evenly distributed.

The bottom photo uses the slaw as a side dish for Fig Linguini. Yummy!

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