Brussels Sprout Coleslaw

Serving size: 4 servings


  • 1 lb. Brussels sprouts, grated
  • 4 medium carrots, grated
  • 2/3 cup red onions, finely diced
  • 1-2 cloves garlic, minced
  • ½ cup cilantro leaves, chopped
  • ½ cup almonds, slivered (optional)
  • ¼ cup olive oil
  • 3 T. lemon juice
  • 3 T. honey
  • 3 T. gluten-free, reduced-sodium tamari


  1. Shred Brussels sprouts and carrots using a food processor (remove stems) or grater (use stems as a handle to grate). Or chop finely, stems removed.
  2. Toss grated sprouts and carrots with onion, garlic, cilantro and almonds. Set aside.
  3. In a small bowl, whisk olive oil, lemon juice, honey and tamari until combined.
  4. Pour dressing over salad and toss to mix. Serve.

Nutrition per serving: 229 calories, 22 g carbohydrates, 15 g fat, 5 g fiber, 5 g protein, 311 mg sodium, 13 g sugar.

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