Creamy Vegan Brussels Sprout Slaw
Author: Violife
Recipe type: Side
Cuisine: American
Serves: 6 servings
- 10 Brussels sprouts, finely sliced or shredded
- 1 small red cabbage, grated
- 1 cup peas
- 1 cup chopped cilantro
- 1 carrot, grated
- 3 spring onions, sliced diagonally
- 1 tub plain dairy-free cream cheese alternative (like Violife Original)
- ¼ cup wine vinegar
- 3 tablespoons olive oil
- 3 tablespoons agave nectar
- 1 tablespoon ginger, finely chopped
- 1 garlic clove, minced or crushed
- ½ teaspoon chili flakes or chili paste (optional)
- Toasted sesame seeds (optional)
- In a large bowl, toss together the Brussels sprouts, cabbage, peas, coriander, carrot, and spring onions.
- In medium bowl, whisk together the cream cheese alternative, wine vinegar, olive oil, agave, ginger, garlic, and chili flakes, if using.
- Pour the dressing one the slaw, and toss to combine. Garnish with toasted sesame seeds, if desired.
Serving size: ⅙ recipe Calories: 234 Fat: 14.4g Saturated fat: 7.1g Carbohydrates: 26.6g Sugar: 13.9g Sodium: 193mg Fiber: 5.6g Protein: 4.1g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/creamy-vegan-brussels-sprout-slaw
3.5.3229