Peden + Munk
This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.
Recipe information
Yield
4 Servings
Ingredients
3
tablespoons fresh lemon juice
2
tablespoons olive oil
1
teaspoon finely grated peeled ginger
Kosher salt and freshly ground black pepper
2
small white turnips, peeled, cut into matchsticks
1
medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4
oz. brussels sprouts, leaves separated
1
teaspoon poppy seeds, plus more
Preparation
Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.
Nutrition Per Serving
Calories (kcal) 110 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 3 Total Sugars (g) 7 Protein (g) 2 Sodium (mg) 30