Brussels Sprouts Slaw Salad

Image via: White on Rice Couple

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Total time: 20 minutes

Yields: 6 servings

Ingredients

2 finely chopped rindless bacon

¼ cup sour cream

1 tablespoon apple cider vinegar

500 g thinly sliced baby brussels sprouts

25 g coarsely chopped dry hazelnuts

25 g sliced seedless dates

2 teaspoons Dijon mustard

1 tablespoon water

Procedure

1. In a non-stick frying pan, cook bacon over medium heat for 3-5 minutes or until golden brown. Put it on a plate lined with paper towel.

2. In a small bowl, whisk sour cream, mustard, vinegar and water.

3. In a serving bowl place brussels sprouts. Top with bacon, hazelnut and dates. Drizzle with dressing.  Add salt and pepper to taste

Image via: Feasting at Home

Flavorful, crunchy, and nutritious, this slaw salad recipe will surely make you happy and energized. If you want to go vegetarian, skip bacon and add diced red onions instead. Like always, don’t fear to experiment!

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Labor Day Side: Crunchy Tart Apple Coleslaw

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Apple Coleslaw Ingredients:

1/3 cup(s) cider vinegar
3 tablespoon(s) vegetable oil
1 tablespoon(s) Dijon mustard
1 tablespoon(s) sugar
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 small (1 1/2-pound) head green cabbage, thinly sliced, tough ribs discarded
1/2 small (4-ounce) head red cabbage, thinly sliced, tough ribs discarded
4 medium carrots, shredded
1 small red onion, minced
1 yellow pepper, thinly sliced
1 large Granny Smith apple
1/2 cup dried cranberries
Nuts if desired: Walnuts, Pecans, Almonds, Sunflower Seeds

Apple Coleslaw Directions:

1. In a large bowl, with wire whisk, mix vinegar, oil, Dijon, sugar, salt, and pepper until blended. Add green and red cabbage, carrots, onion, and yellow pepper; toss well. Cover and refrigerate at least 1 hour to blend flavors or up to 6 hours.
2. Just before serving, core apple and cut into matchstick-thin strips. Add to coleslaw and toss to coat.

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