Cole slaw with mayo and cabbage is always great with your sandwiches, but sometimes it is nice to have some new flavors and a healthier side dish. This slaw uses brussel sprouts and radicchio to make a gluten and dairy free side dish that everyone will love. It is easy and a great prepare ahead dish for when you are having a party. It is also great to make at the beginning of the week and enjoy it throughout the week as it gets better and better with time!
- 1/4 cup canola oil
- 4 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1/2 teaspoon celery salt
- Kosher salt and freshly ground black pepper
- 2 pounds Brussels sprouts, trimmed
- 1 small head radicchio
- 2 tablespoons finely chopped fresh chives
- 1/2 cup chopped toasted walnuts
Begin the process about 1 hour before you are planning to serve this salad. The slaw develops fuller flavor as it sits and the dressing soaks into the veggies. You can make this hours in advance or even the day before. Timing solely depends on your personal preference of how incorporated you want the dressing to be.
In a medium sized bowl, whisk 1/4 cup canola oil, 4 tablespoons apple cider vinegar, 2 tablespoons lemon juice, 2 table spoons dijon mustard, 2 tablespoons maple syrup, 1/2 teaspoon celery salt. Season with a dash of salt and pepper. Let the dressing rest while you shred the brussel sprouts. This can be done with either a food processor or a hand-held shredder. If you do not have either of these, you can use a knife and shred thinly starting from the top and working your way down towards the stem. Next, shred the radicchio and finely chop the chives. Once all of the veggies are shredded and chopped, combine them in a large salad bowl and toss them with the dressing. Let the salad sit in the fridge for about 30 minutes and then top with crushed walnuts before serving.
This dish is sure to please as it is healthy and yummy. It gives a great spin on your classic slaw!!
Follow your tummy…
This recipe was modified and originally from Bobby Flay.