Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

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Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

I could eat a brussels sprouts salad for breakfast, lunch and dinner.

Let me tell you why and how.

Why: I’m obsessed with brussels sprouts – they’re delicious anyway you prepare them: sauteed in a skillet, soy glazed, roasted, cooked in a soup, baked into a frittata.

How: for breakfast, you can shred brussels sprouts and top with a fried egg. For lunch, you can enjoy it as a salad just like today’s recipe, and for dinner, it can be an appetizer or entree, topped with your favorite protein (ie baked chicken.)

Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

If you’re still looking for recipe ideas for your holiday table, make this salad – it’s refreshing, just sweet enough, colorful, healthy, and comes together very quickly.

The longer the brussels sit in the dressing, the more they soften, making leftovers even better!

Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

Today’s the last new recipe of 2016 – and what a year it has been! Next week, I’ll be sharing our top 10 most popular spiralized recipes of the year – can you guess which ones made the list?

Watch our video to learn how to spiralize an apple using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Shredded Brussels Sprouts and Spiralized Apple Slaw with Maple-Cider Dressing and Pomegranates

Prep Time20 mins
Total Time20 mins

Ingredients

  • For the dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • salt and pepper to taste
  • 1 teaspoon freshly squeezed lemon
  • For the salad:
  • 4 cups shredded brussels sprouts
  • 1 apple I used Gala, but use any apple you’d like, Blade C
  • ¼ cup pomegranate arils
  • ¼ cup sliced almonds

Instructions

  • In the bottom of a large mixing bowl, add in the ingredients for the dressing. Whisk together to combine. Add in all of the ingredients for the salad and toss to combine with the dressing. Serve.

Notes

1 serving: Calories: 195, Fat: 14g, Sodium: 29mg, Carbs: 18g, Fiber: 6g, Sugar: 8g, Protein: 4g

shreddedbrus

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14 comments

Lee says:
So beautiful :) Love this*
TeLee says:
Beautiful. I can't get my blade to turn, it seems to be stuck and I dont want to break it...please help.
Maureen says:
Same thing happened to me. Here's the solution: Sometimes, it’s essential to keep the gears “greased.” To do this, place a drop of cooking oil (for example, olive oil) on the back of the blade, on the bottom where it twists. Then, twist the knob and keep twisting until it works. I've attached a video you may find helpful!
Cathy says:
Looks delicious!!! Seems as though the spiralizer has been updated? Mine leaves a long thin round piece when finished.
Ali Maffucci says:
It should! Email [email protected] if you have any questions!
Anonymous says:
Glad to know I am not the only one obsessed with Brussels! I feel like I'm going through withdrawal if I go a few days without them.
Francine says:
Can't wait to try this! Can I toss this with the dressing and eat over a couple of days? or do you think it will get too mushy? or is it best to only squeeze lemon over everything to keep the apples from browning and only toss the portion you are eating immediately with dressing. I'm eating for one so I tend to make meals and eat portions over several days.
Colleen says:
Currently eating this for lunch- it's so good! (I didn't have pomegranate on hand, so I added dried cranberries instead ?)
mary m young says:
If you ever have the opportunity to have a garden try growing Brussel sprouts. What fun. They grow off a long bending stalk with big leaves. Love the cold weather and can harvest after the snow falls. In New Hampshire here they don't get as big as they probably would get in a warmer climate but are such a treat.. I don't see how you can possibly spiralize them?!
Kathy says:
How do you shred the Brussels sprouts?

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

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this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

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2 tablespoons extra virgin olive oil⁣
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2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
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1 tablespoon low-sodium soy sauce⁣
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While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

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