This easy slaw will make you nostalgic for the fast-food coleslaw of your childhood. No one will ever guess it is made with brussels sprouts, which are higher in protein, vitamin C and folic acid than green cabbage. Using a food processor to chop the sprouts makes the prep ultraspeedy.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2013
Ingredients
Method
In food processor, pulse brussels sprouts until finely chopped. In large bowl, whisk together mayonnaise, milk, horseradish, lemon juice, honey, salt and pepper. Add brussels sprouts; stir to mix. Cover and refrigerate for 1 hour.Make-ahead: Refrigerate for up to 2 days.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 177 mg
- Sugars 5 g
- Protein 4 g
- Calories 113.0
- Total fat 7 g
- Potassium 381 mg
- Cholesterol 8 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 9.0
- Folate 26.0
- Calcium 5.0
- Vitamin A 9.0
- Vitamin C 128.0
