Apple and Brussels Sprouts Slaw
The ultimate fall salad! This Apple & Brussels Sprouts Slaw is a breeze to make, and is packed with nutty, sweet and savory flavors.
Servings: 10 Servings
- ⅓ cup chopped raw pecans
- 1 pound Brussels sprouts
- 1 green onion thinly sliced
- 1 large Gala apple julienned
- 1 tablespoon minced fresh rosemary
In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don’t burn. Allow the nuts to cool.
Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef’s knife.
In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.
In a small bowl, whisk together the lemon juice, garlic, agave nectar, Dijon mustard, salt and pepper.
While whisking, slowly pour in the olive oil.
Weight Watchers Points: 2 (Blue - Freestyle SmartPoints) / 2 (Green) / 2 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 0.5cup | Calories: 87.8kcal | Carbohydrates: 9.1g | Protein: 2g | Fat: 5.8g | Saturated Fat: 0.7g | Sodium: 51.7mg | Fiber: 2.7g | Sugar: 4.4g