Brussels sprout slaw

There are a few vegetables that feel like absolute treats to me!  Baked sweet potatoes, with their oh-so-rich creaminess, their oh-so-sweet aroma, and their oh-so-satisfying warmth, are a given!  One of my favorite breakfasts is a baked sweet potato.  Sometimes I even dollop hummus on there.

Roasted brussels sprouts have always been up there for me, too.  In fact, another one of my favorite breakfasts is a mountain of roasted brussels sprouts.  


Basically, if I accept a vegetable as a stand-alone breakfast, it means I'm in love.

But just as I wouldn't eat a raw sweet potato for breakfast, I never imagined myself liking raw brussels sprouts. In fact, until I was a few minutes into shoveling this slaw into my mouth, I had no idea that I loved brussels sprouts unconditionally! Roasted or raw!

This slaw is fresh and healthy, and somehow it even tastes decadent (maybe that's the avocado in there!).  After you've made it through your first helping, maybe you'll love raw brussels sprouts too!

Brussels Sprout Slaw

Adapted from The Internet Cooking Princess

Ingredients

1 1/2 pounds brussels sprouts

2 small avocados, diced

3/4 c. craisins (raisins or dried cherries would work, too)

3/4 c. chopped almonds, raw or roasted

1 Tbsp. dijon mustard

2 Tbsp. red wine vinegar

1/3 c. olive oil

1/2 tsp. agave

salt and pepper, to taste

1.  Trim the bottoms off your brussels sprouts and then finely chop.  Use your fingers to pull apart the shredded brussels, too!  Some larger chunks of brussels sprouts remaining is fine.  Place your brussels sprout shreds in a large mixing bowl.

(If you start this recipe with raw almonds and want to roast them, preheat your oven to 400 degrees.  Spread your almonds out on a baking sheet, and pop it into your oven for 10 to 15 minutes, tossing them occasionally.  It'll make your home smell delightful. Just be sure to allow them to cool for a few minutes before you begin chopping.)

2.  Add your cubed avocado, craisins, and almonds to the mixing bowl.

3.  To make the dressing, whisk the dijon mustard, red wine vinegar, olive oil, and agave vigorously.   Then, pour the dressing over your shredded brussels sprout mixture.  Toss to combine.  Salt and pepper to taste!