BRUSSEL SPROUTS SLAW with Walnuts, Apricots, and Aioli
We always serve this at our Thanksgiving feast. It's important to have lots of green at the table to balance out all the deliciously beige holiday food (I'm looking at you, potatoes and gravy). This slaw is crunchy, savory, and sweet, and the very thinly sliced Brussel sprouts help mask the fact that they actually are, well, raw Brussels sprouts. I make this early in the day so the flavors have time to mingle.
1 pound Brussels sprouts,
trimmed and very finely
sliced (use a mandoline or a sharp knife)
½ cup vegan mayonnaise
¼ cup chopped walnuts, toasted
¼ cup thinly sliced dried apricots
1 teaspoon minced or pressed garlic
½ teaspoon lemon juice
Freshly ground black pepper
Put the Brussels sprouts, mayonnaise, walnuts, apricots, garlic, and lemon juice in a large bowl and toss until evenly combined. Season with salt and pepper to taste and toss again.
Tip: To toast the walnuts, heat a small skillet over medium-high heat. When hot, add the walnuts and toast, stirring frequently, until they turn a shade or two darker and are fragrant, 3 to 5 minutes. To keep the walnuts from burning, remove from the heat immediately and transfer to a plate to cool. If you prepare the salad in advance, add the walnuts just before serving.
Per serving: 201 calories, 3 g protein, 15 g fat (1g sat), 12 g carbohydrates, 132 mg sodium, 35 mg calcium, 4 g fiber
Note: Analysis doesn’t include salt to taste.