Yes you can add in other veggies, too! Aww I have tried my first vegsb fafels In wrap with humous is was so delightful! Yes, it screams fall, doesn’t it? So, with one apple left, I decided I’d have to incorporate it into my favorite slaw. ( Log Out / Hi, I’m Amy and welcome to my little part of the world. Learn how your comment data is processed. You could certainly try using a box grater, (I use it for the carrots), but you’ll get a finer texture that won’t look quite the same. Never thought of having Brussels sprouts in salads and I haven’t really enjoyed sprouts! This is a salad I’ve wanted to share with you since…well, the fall. Error: API requests are being delayed for this account. Combining the flavors of two favorite appetizers, This error message is only visible to WordPress admins, Vegan Rainbow Power Greens Salad with Black Eyed Peas, Crunchy Kale Mandarin Salad with Lemon Poppyseed Dressing. Vegan Rainbow Power Greens Salad with Black Eyed Peas from Cotter Crunch, Crispy Red Cabbage and Grape Salad from Green Kitchen Stories, Crunchy Kale Mandarin Salad with Lemon Poppyseed Dressing from The Roasted Root, Filed Under: Lunch, Salads, Sides, Vegetables Tagged With: apple, blue cheese, brussels sprouts, carrot, Dijon, Dijon mustard, dinner, easy, fall salad, fresh, gluten free, healthy, holiday salad, lunch, maple, olive oil, pecans, pinata apples, recipe, red cabbage, salad, slaw, stemilt piñata apples, sunflower seeds, thanksgiving salad, the best slaw, vegan friendly, vegan options, vegetarian, vinaigrette. (You can use a mandoline if you have one–just be careful!). Good slaws are an essential recipe to have – thanks for sharing it Caroline! If you are looking for more fresh salads, how about my Roasted Cumin Carrot Lentil Salad with Cashew Cheese, Nutty Rice Salad, Tahini Noodle Satay Salad or Rainbow Quinoa Salad. Hey Amy. It is crunchy, fresh and wholesome – adding some welcome vegetables into your day. The vinaigrette for this Brussel Sprout Red Cabbage and Hazelnut Slaw is a classic one that you can use time and time again on any number of salads. Cook until hot, 2 minutes. I look forward to hearing what you think of this Brussel Sprout Red Cabbage and Hazelnut Slaw, let me know in the comments below. Delicious dressing on a crunchy salad. Brussel Sprout Red Cabbage and Hazelnut Slaw. Slice the red cabbage in half, remove the core and slice as thinly as possible. Here you'll find plant-based recipes using seasonal, fresh and whole-food ingredients that are completely decadent and gratifying. The vinaigrette for this Brussel Sprout Red Cabbage and Hazelnut Slaw is a classic one that you can use time and time again on any number of salads. The Best Brussels Sprout And Red Cabbage Recipes on Yummly | Maple Roasted Brussel Sprout Quinoa Salad, Brussel Sprout, Apple & Walnut Slaw, Roasted Brussels Sprout And Red Cabbage … This site uses Akismet to reduce spam. In this slaw, the apple cider vinegar keeps them fresh, too. In a separate bowl, whisk together the Dijon mustard, honey, and sherry vinegar. It holds well in the refrigerator and can be served the following day. ( Log Out / Add the dressing and give it a good toss to coat. Now, if only I loved cleaning just as much ;), love all the crunchy goodness in the salad. I’ve remade this salad so many times lately…it’s yummy. I also love prep work in the kitchen. I love their crunch and juicy-ness. In a large bowl, combine the Brussels sprouts and the cabbage with the dried cranberries and toasted pine nuts. Yum. In a large bowl (I use the largest I have so that there's room to toss), combine the shredded cabbage, brussels sprouts, carrots and apple matchsticks. And that sweet mustardy dressing sounds delish! Eating and living the Nourishing Amy way is to be in tune with your body’s natural rhythm, to listen to its cravings and to treat each meal as a special occasion – to nourish you from the inside out. To keep this salad vegan, omit the blue cheese crumbles. New posts will not be retrieved. Slice the Brussels sprouts in half lengthwise and slice as thinly as possible. I love to serve this Brussel Sprout Red Cabbage and Hazelnut Slaw on top of warming curries and stews – the texture, colour and temperate contrast is such a winner. I didn’t have the blue cheese or apple due to limited shopping but this was still yummy. Save my name, email, and website in this browser for the next time I comment. I am credited if you read the page! Add the remaining 1/2 cup Riesling and cook until the Riesling has evaporated, about 4 minutes. Your email address will not be published.