轻松一点，美味尝鲜；分享品质生活与快乐，酷乐咖啡  诚意推荐新式菜品！


 

    Brussel sprouts are a staple on many Thanksgiving tables. People either love or hate them. This recipe is a twist on the traditional side dish and can be served warm, or chilled as a salad.

    Adapted from Yum Universe, I’ve added some shelled edamame for an added punch of protein. This gets even better the second or third day as the sauce marinades.

Edamame and Brussel Sprout Slaw
Makes 6 servings as a side dish (120 cal/serving)

20 Brussels Sprouts
1 cup edamame beans
1 tsp coconut oil
3 green onions, thinly sliced
2 tsp sesame seeds

Sauce:
4 tsp miso paste
1 tbsp dijon mustard
1 tsp coconut oil, melted
2 tsp water
Pinch himalayan salt
Pinch fresh ground pepper

    Wash brussel sprouts and cut off the brown end of the stem. Using the shredder blade on a food processor, shred brussel sprouts. You can do this by hand too, but it takes a long time!

    Thinly slice green onion and add to a large bowl with the shredded brussel sprouts.

    Heat up large sauce pan over medium heat with 1 tsp coconut oil. Add edamame, brussel sprouts and green onions. Sauté for 3-5 minutes to brown and soften brussel sprouts.

    While browning, in the original large bowl, mix all sauce ingredients.

    Remove browned veggies and add back into the large bowl with the sauce and mix thoroughly. Top with sesame seeds.

Enjoy!