Southwestern Brussels Sprout Slaw
Author: Michelle
Serves: 6
- ½ cup canola oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lime juice
- 1½ tablespoons sugar
- 1 heaping teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 pound Brussels Sprouts, cleaned and finely sliced
- ¼ cup red onion, finely sliced
- 2 tablespoons red bell pepper, diced
- ¼ cup cilantro, chopped
- salt & pepper to taste
- Make the dressing by whisking the oil, vinegar, lime juice, sugar, cumin, chili powder and cayenne in a small bowl. Set aside.
- Cut the tough stems from the Brussels Sprouts then thinly slice crosswise to create thin ribbons.
- In a large bowl, mix the sliced Brussels Sprouts, red onion, bell pepper and cilantro.
- Toss with the dressing and sprinkle with salt and pepper to taste.
- Refrigerate for at least one hour before serving.
Recipe by I Heart Kitchen at https://www.iheartkitchen.com/southwestern-brussels-sprout-slaw/
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