Brussels Sprouts Caesar Slaw

Brussels Sprouts Caesar Slaw

The other day I was in the mood for some Brussels sprouts, so I purchase a bag of them at Trader Joe’s. I decide that I wanted to keep it simple, which meant no cooking or roasting, but slicing the healthy cabbage-like nuggets. For the dressing, I used equal amounts of lemon juice and mayonnaise with some minced garlic, Dijon mustard and Worcestershire sauce for added flavor! For some crunch, I made my own croutons using the wheat sourdough bread I had and  then tossing the cubes with some olive oil and baking them in the oven. The Brussels sprouts slaw was a nice light side for dinner, one that my husband gave me thumbs up!

Brussels Sprouts Caesar Slaw

Ingredients:

  • 1 pound Brussels sprouts, cut in half and thinly sliced
  • 2 slices sourdough bread, sliced into ½-inch cubes
  • 1 tablespoon organic olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons organic mayonnaise
  • 1 garlic clove, minced
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon Worcestershire sauce
  • Sea salt
  • Freshly ground pepper
  • Freshly grated Parmesan cheese (optional)

Directions:

  1. Preheat oven to 375 degrees. Toss bread cubes with olive oil. Place cubes on a rimmed baking sheet in a single layer. Bake for about 10 minutes, until golden brown.
  2. Whisk together lemon juice, mayonnaise, garlic, mustard, Worcestershire sauce. Add salt and pepper to taste.
  3. Put Brussels sprouts in a large bowl. Toss sprouts with dressing. Top slaw with croutons. Garnish with Parmesan cheese, if desired. 4 servings.

Brussels Sprouts Caesar Slaw

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