If there’s one thing that I’ve learned to do when throwing meals together, it’s to think creatively whenever possible. Just because you have a recipe in front of you, doesn’t mean that you have to follow it. Yes, some times not following it is riskier than others. Like in the case of baking. Things can head south quickly there, but for the most part main courses and side dishes are pretty forgiving.
On a whim I bought a large bag of Brussels sprouts at the grocery store the other week. If there were ever words I never expected to string together, it would be Brussels sprouts and bought on a whim. ROFL. I was trying to figure out what to do with them. I usually just steam them with some lemon juice but I wanted a change.
I figured that since these sprouts were actually tiny cabbages (at least in my mind), I would try to use them like I would regular cabbage. Stir fry was a possibility but I got lazy and decided to try them in a cole slaw. Of course, I did it Quest Style and made it healthier than just tossing them with a bunch of mayo. I used a bit of olive oil instead and tried to go heavier on the spice to add some flavor.
Brussels Sprout Cole Slaw 
- 1 lb Brussels sprouts
- 1 bunch radishes
- 1 Tbsp olive oil
- 1 1/2 tsp sugar
- 1/4 cup lemon juice
- 1 Tbsp horseradish mustard
Cut the stem ends off of the sprouts since those are usually pretty tough to eat raw. Use the slicing blade on your food processor and slice the sprouts and radishes. In a bowl, combine the oil, sugar, juice and mustard and whisk. Add the sprouts and radishes and toss to combine.
Makes approximately 8 servings at 52 calories each – 3g protein, 8g carbs, and 2g fat.
You can eat this like a salad and top it with grilled chicken or serve it as a side. You can also pile it on a burger to add some greens and flavor. I liked the change of pace from using regular cabbage to make cole slaw and it gave me a new unexpected way to use Brussels sprouts. If you have sprout haters in your family, they may not even notice that they’re eating them.
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