Brussel Sprout Cole Slaw with Walnuts
- Number of Servings: 6
Ingredients
Brussels sprouts, fresh, 18 sprout Carrots, raw, 1 large (7-1/4" to 8-1/2" long) Scallions, raw, 2 large Walnuts, 1 cup, chopped Mayonnaise, regular (mayo), 1/4 cup Buttermilk, lowfat, 1/4 cup Maple Syrup, 1 tbsp Garlic, 1 cloveSalt, 1 dash Pepper, black, 1 dash
1.Toast walnuts: On a baking sheet spread out walnuts and put in a 350 degree oven for 15 minutes or until lightly toasted. Let cool and chop. I sometimes do this in the toaster oven too.
2.Wash and trim the brussel sprouts and carrots. Shred the brussels sprout in the food processor with the slicing disc. Change the disc and shred the carrots.
3.Thinly slice the scallions, white and light green part only.
4.Mix brussel sprouts, carrots and scallions in a large bowl.
5.Using a planer or very small grater, grate the garlic clove and put into a seperate small mixing bowl.
6.Add the mayonnaise, buttermilk and maple syrup and whisk together well. Pour over the brussel sprout mixture and toss well. Season to taste with sea salt and ground black pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user ANG6446.
2.Wash and trim the brussel sprouts and carrots. Shred the brussels sprout in the food processor with the slicing disc. Change the disc and shred the carrots.
3.Thinly slice the scallions, white and light green part only.
4.Mix brussel sprouts, carrots and scallions in a large bowl.
5.Using a planer or very small grater, grate the garlic clove and put into a seperate small mixing bowl.
6.Add the mayonnaise, buttermilk and maple syrup and whisk together well. Pour over the brussel sprout mixture and toss well. Season to taste with sea salt and ground black pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user ANG6446.
Nutritional Info Amount Per Serving
- Calories: 286.7
- Total Fat: 24.4 g
- Cholesterol: 3.5 mg
- Sodium: 129.4 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.9 g
- Protein: 6.8 g
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