Meatless Monday
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Meatless Monday: Brussels Sprout Ginger Slaw

Today’s recipe was first served as a side dish at my family’s dinner party over the holiday season.  It was a festive dish with the red and green color, but light, refreshing, and healthy for the holiday season.  I have made it numerous times since the holidays, thus becoming a staple slaw or salad in my kitchen.  You can serve as a side dish, or top with grilled shrimp, chicken, or white fish.  I hope you enjoy this recipe as much as I do!

1/2 Cup plus 2 TBSP Nonfat Plain Greek Yogurt

1/2 Cup EVOO

3 TBSP Raw Unfiltered Apple Cider Vinegar

1 TBSP Honey

2 TBSP Very Finely Grated Peeled Fresh Ginger

1/2 Pound Brussels Sprouts, Finely Shredded

1 Head Radicchio, chopped

Seeds of 1 Pomegranate

Salt and Pepper (2 pinches of each)

Brussels Sprouts Salad Ingredients

Brussels Sprouts Ginger Slaw Ingredients

In a small bowl, whisk the yogurt with olive oil, vinegar, ginger, honey salt, and pepper

In a large bowl, combine brussels sprouts and chopped radicchio

Ready to combine brussels, radicchio, and dressing

Ready to combine brussels, radicchio, and dressing

Pour dressing on veggies and toss to coat

Season with salt and pepper

Let sit for about an hour before serving

Pouring the ginger dressing onto the veggies!

Pouring the ginger dressing onto the veggies!

Before serving, top with pomegranate seeds

Brussels Sprout Ginger Slaw ready to be served!

Brussels Sprout Ginger Slaw ready to be served!

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Stay hungry…

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