Maple Brussels Sprout Slaw

​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

INGREDIENTS
 
Dressing
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 

 
Slaw
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)



METHOD

1. In a large bowl, whisk vinegar, maple syrup, mustard, horseradish, salt and pepper together to make the dressing. Whisk in the oil until smooth and set aside.
   
2. To make the salad, use either the grating attachment on a food processor or a box grater to shred the sprouts, radishes and carrot. Transfer to the bowl.
3. Add the onions and cranberries (if using) and toss well to coat.
   
4. Let the salad stand for 15 minutes to meld flavours. Taste and adjust seasonings as needed. Serve.

HEALTH BITE
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.