Using raw Brussels sprouts is something that seems to be underutilized. The crisp bite of these tender little morsels pairs fabulously with a fruity dressing and a pop of color from the cranberries, which makes a great side dish for any meal. Feel free to get creative with this one and add your own twist with different veggies or flavors.
- ¼ cup olive oil
- ⅛ cup apple cider
- ½ lemon
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon honey
- 12 ounces fully shredded Brussels sprouts
- 1 orange or yellow bell pepper, chopped
- ⅓ cup dry cranberries
Add olive oil, apple cider, lemon, salt, pepper and honey to large bowl. Whisk together well. Add shredded Brussels sprouts and mix well by hand, rubbing the dressing into the sprouts. Add peppers and cranberries. Toss it all together and serve.
Nutrition Analysis: 220 cal, 14 g fat, 0 mg chol, 320 mg sodium, 24 g carbs, 4 g fiber, 14 g sugar, 3 g protein.
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.