Healthy Recipes Side Dish Vegetable Side Dish Brussels Sprouts Lemony Brussels Sprout Slaw 5.0 (2) 1 Review This dressing gets big, bold flavor from pureed lemon—peel, flesh and all. It's a delicious foil when served alongside rich dishes. The recipe doubles easily but shred the sprouts in batches so the food processor bowl doesn't get overpacked. Or use a shredding attachment for your stand mixer. By Virginia Willis Virginia Willis Virginia Willis is a Food Network Kitchen chef and James Beard award-winning cookbook author. Her first cookbook, Bon Appétit, Y'all, premiered in 2008, and since then, she's developed a stellar reputation for chef-inspired recipes for home cooks. Her work has appeared in The New York Times, The Washington Post, People, USA Today, EatingWell, Garden & Gun, Bon Appétit, Southern Living and many other publications. EatingWell's Editorial Guidelines Updated on December 20, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 15 mins Total Time: 15 mins Servings: 8 Nutrition Profile: Anti-Inflammatory Low-Carb Diabetes-Friendly Dairy-Free Soy-Free Heart-Healthy Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 pound Brussels sprouts, trimmed ¼ cup chopped nuts, such as pecans or almonds, toasted ¼ cup raisins or dried cranberries 2 tablespoons chopped fresh herbs, such as parsley and/or mint ½ lemon, seeded and thinly sliced 1 clove garlic, crushed and peeled ½ teaspoon honey ½ teaspoon whole-grain mustard ¾ teaspoon salt ½ teaspoon ground pepper ⅓ cup neutral oil, such as canola or avocado Directions Shred Brussels sprouts in a food processor with the slicing disk. Transfer to a large bowl. Add nuts, raisins (or dried cranberries) and herbs. Stir to combine. Change to the chopping blade and add lemon, garlic, honey, mustard, salt and pepper to the food processor. Puree until smooth. With the motor running, drizzle in oil through the feed tube. Process until well combined. Pour the dressing over the slaw and toss to coat. Johnny Autry To make ahead Refrigerate slaw and dressing separately for up to 2 days. Originally appeared: EatingWell Magazine, November 2021 Save Rate Print Nutrition Facts (per serving) 142 Calories 12g Fat 9g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1/2 cup Calories 142 % Daily Value * Total Carbohydrate 9g 3% Dietary Fiber 2g 7% Total Sugars 4g Protein 2g 4% Total Fat 12g 15% Saturated Fat 1g 5% Vitamin A 394IU 8% Sodium 236mg 10% Potassium 223mg 5% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.