Southwestern Brussels Sprout Slaw
Prep time
Total time
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
  1. Make the dressing by whisking the oil, vinegar, lime juice, sugar, cumin, chili powder and cayenne in a small bowl. Set aside.
  2. Cut the tough stems from the Brussels Sprouts then thinly slice crosswise to create thin ribbons.
  3. In a large bowl, mix the sliced Brussels Sprouts, red onion, bell pepper and cilantro.
  4. Toss with the dressing and sprinkle with salt and pepper to taste.
  5. Refrigerate for at least one hour before serving.
Recipe by I Heart Kitchen at