Honey Mustard Brussels Sprout Slaw

This salad is full of vitamins, minerals and Omega-3’s, potassium, protein and fiber; making it heart healthy and diabetic friendly

Brussels Slaw


1 pound
Brussel sprouts, trimmed, shredded
1 cup (~3 medium)
carrot, shredded
1/3 cup
sliced almonds, toasted
1/3 cup
dried cranberries
1/3 cup
Parmesan cheese, shredded
1/4 cup
olive oil
2 Tablespoons
apple cider vinegar
1 Tablespoon
1 Tablespoon
Dijon mustard
1 teaspoon
garlic powder
1 teaspoon
smoked paprika
pinch of
  1. Place almonds on sauté pan, toast on low until browned.

  2. Wash sprouts, carrot and apple.

  3. Cut off the ends of the sprouts and any outer leaves as desired.

  4. Set food processor on slicing blade, then sprouts.

  5. Switch blade to shred and add carrots.

  6. Add sprouts and carrots to medium bowl.

  7. Finely chop apple, add to bowl.

  8. Finely shred cheese, add to bowl.

  9. Whisk together dressing ingredients until emulsified.

  10. Add dressing to salad, mix until fully combined and enjoy!

Nutrition Information

Calories 311
Protein 8.5 g
Fiber 7 g
Carbs 37.5 g
Sodium 248 mg
Potassium 635 mg