This raw veggie slaw is made with thinly shaved Brussels sprouts tossed in a bright lemon-parmesan vinaigrette. Great for prepping ahead!
We love Brussels in our house and eat them sauteed with bacon at least once or twice a month. While most people know to roast, bake, fry or steam Brussels, I want to encourage you to try eating them raw – thinly sliced or shaved into a slaw.
Crunchy, healthy and versatile, a Brussels slaw is a great winter salad. Heartier than a lettuce salad, a slaw made with Brussels is great for prepping ahead of time because it actually tastes better as the Brussels absorb more of the dressing.