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1 lb fresh Brussels sprouts, ends trimmed, thinly sliced* (500 g)
1/4 cup walnuts, chopped (60 mL)
1/2 cup red onion, finely chopped (125 mL)
1/2 cup dried blueberries (125 mL)
2 1/2 Tbsp canola oil (37 mL)
2 1/2 Tbsp cider vinegar (37 mL)
2 Tbsp granulated sugar (30 mL)
1/2 tsp salt (2 mL)
1/4 tsp crushed red pepper flakes (1 mL)
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1. In medium bowl, combine all ingredients. Refrigerate 30 minutes before serving.
Note: To thinly slice Brussels sprouts, put them in a food processor fitted with the slicing attachment or cut thinly with a knife as you would coleslaw.
Brussels Sprout, Blueberry and Walnut Slaw
The nutrient-rich ingredients in this delicious slaw make it a smart choice for athletes. Brussels sprouts and blueberries provide vitamins, minerals, fibre and phytonutrients. Walnuts and canola oil are among the top 10 food sources of plant-based omega-3 fat, and may help protect the heart. Recipe courtesy of Canolainfo.org.
Nutritional Analysis
- Serving Size
- 3/4 cup (175 mL)
- Servings
- 8
- Calories
- 140 g
- Total Fat
- 7 g
- Saturated Fat
- 0.5 g
- Cholesterol
- 0 mg
- Sodium
- 160 mg
- Carbohydrates
- 16 g
- Fiber
- 4 g
- Protein
- 3 g
