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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Refreshing Sweet and Spicy Jicama Salad Recipe

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Jicama Salad Ingredients

1 large Jicama, Peeled and Julienned
4 Radishes, Thinly Sliced
2 Naval Oranges, Peeled and Cut into Chunks
3 Thai Chile Peppers, Minced
1 large Red Bell Pepper, Cut into Bite-size pieces
½ Jalapeno Pepper, Diced
½ bunch of Cilantro, Chopped
½ Hothouse Cucumber, Diced
1 Lemon, Juiced
3 Small Sweet Yellow Peppers, Sliced
Ground Black Pepper to taste
2 Small Sweet Orange Peppers, Sliced

Jicama Salad Recipe:

1. Combine the jicama, orange chunks, red bell pepper, cucumber, sweet yellow and orange peppers , radishes, Thai chile peppers, jalapeno pepper, cilantro, lemon juice, and black pepper in a large bowl.
2. Lastly cover the bowl with plastic wrap and refrigerate until flavors blend, about 30 minutes.

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