By: Amy Whitson, P.H.Ec.
This delicious recipe is from Homegrown the cookbook. Get your copy today on Amazon or from Chapters/ Indigo. Filled with 160 PHEc tested recipes, Homegrown is the perfect holiday gift for everyone!
"Your family will love this tangy slaw and (if you don't tell them) they won't even know that they are eating Brussels sprouts; they'll think it's cabbage."-Amy
1/3cup (80 mL) apple cider vinegar
1/4 cup (60 mL) pure maple syrup
2 tbsp (30 mL) grainy dijon mustard
2 tbsp (30 mL) prepared horseradish
1/2 tsp (2 mL) iodized salt
1/2 tsp (2 mL) fresh ground black pepper
1/4 cup (60 mL) canola oil
4 cups( 1 L) Brussels sprouts, trimmed
6 radishes, trimmed
1 large carrot, scrubbed well
4 green onions, finely chopped
1/3cup (80 mL) dried cranberries (optional)
Brussels sprouts are a nutrient dense member of the cruciferous family of super vegetables. According to the American Institute for Cancer Research, several components within this family of veggies have been linked to a reduction of cancer risk.