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You are here: Home / Blog / Chipotle Brussels Sprout Slaw

Chipotle Brussels Sprout Slaw

April 22, 2015 By Garden Fresh Foodie

Bowl of Chipotle Brussels Sprout Slaw

I love Brussels sprouts. It’s a new love. I never had these delicious baby cabbages until a few years ago! Hard to believe! My mom never served them, and I had the crazy notion in my head that I didn’t like them. Crazzzzzy! I now make them every week in some form. My new fav way of making them is to roast them with some Bragg’s Amino Acids, but I digress.  Back to this salad! This salad is easy to make and lasts in the fridge for a bunch of days. The dressing is also great used as a regular salad dressing or as a marinade.

Brussels sprouts are a cruciferous veggie, like broccoli, cabbage, kale, turnips, and others. They are all great for reducing blood pressure and improving heart health, and should be eaten several times per week at least. They’re high in fiber and Vitamin C and they’re also fun to grow. I grew them for the first time last summer, and they were so much sweeter than the ones I buy in the store (this is however the case for all veggies from our garden).

Make the dressing before chopping everything, in fact you can make it a few days ahead. It keeps well. The chia seed will thicken the dressing as it sits. Chia seeds are a great thickener and provide an awesome source of omega-3 fatty acids, important in heart health. Other than the orange juice, the dates provide a natural source of sugar, are loaded with fiber, and add to the creaminess of the dressing. There’s a lot of Vitamin C in this recipe as well, making it rich in healing power. While there are no added oils in this recipe, there is a whole food form of fat in the pecans. The pecans add protein as well. If you wish to omit the pecans, you can. I love the sweetness and crunch they provide.

If you’re not familiar with julienne cuts, think matchstick size slices. The are long and thin, without falling apart.Chipotle Brussels Sprout Slaw

Salad Ingredients:

  • 2#s brussels sprouts-shredded
  • 4 cups julieneed apples
  • 2 cups julienned carrots
  • 1 cup chopped pecans
  • 1 tbsp fresh orange zest
  • 1/4 cup fresh parsley, minced
  • additional salt/pepper to tasteChipotle Slaw Mise En Place

Chipotle Dressing:

  • 2 dates
  • 1 1/2 cup orange juice
  • 2 tbsp chia seed
  • 1 tsp salt
  • 2 cloves garlic
  • a few dashes of chipotle powder (to taste)Chipotle Dressing Mise En Place

Instructions:

  1. Place all ingredients for dressing in blender, and blend. This dressing will thicken as it sits. If it gets too thick, simply add a little water to thin
  2. Shred Brussels sprouts in a food processor or chop by hand. I did a combination of food processor and hand, to give a mixed texture. All food processor shredded it too fine.Making Chipotle Brussels Sprout Slaw
  3. Add remaining ingredients, and dress with chipotle dressing until desired amount is achieved. Add a little dressing at a time, as to not over do it.
  4. Extra dressing lasts well in the fridge and is perfect on top of traditional salads or as a marinade.Chipotle Dressing and Brussels Sprout Slaw
  5. Also great when served with my Springtime Quinoa Salad on top of marinated mushrooms. Also shown-Sweet Potato TzimmisChipotle Slaw, Tzimmis, and Springtime Quinoa

Nutritional Benefits: Note-if desired, omit nuts for a lower calories, lower fat salad, information is calculated as written using 3/4 of the dressing.

  • Packed with fiber, 9 g!-excellent for reducing cholesterol, blood sugar, blood pressure, and digestive health. Increases satiety
  • High in Vitamin C, 207%-antioxidant that boosts immune health and reduces inflammation
  • High in Vitamin A-100%, great for hair, skin, eyes, teeth, bones, helps to decrease inflammation
  • No cholesterol, oil free-great for heart health
  • Plant-based, gluten free-reduces inflammation in the body
  • No refined sugars
  • Good source of plant-based protein, 6.5 g
  • Excellent source of potassium-important for reducing blood pressure, kidney and nervous system function
Chipotle Brussels Sprout Slaw
 
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Brussels Sprout Slaw Tossed With Chipotle Dressing (oil free)
Author: www.gardenfreshfoodie.com
Recipe type: Salad
Cuisine: Plant-Based
Ingredients
Salad Ingredients:
  • 2#s brussels sprouts-shredded
  • 4 cups julieneed apples
  • 2 cups julienned carrots
  • 1 cup chopped pecans
  • 1 tbsp fresh orange zest
  • ¼ cup fresh parsley, minced
  • additional salt/pepper to taste
Chipotle Dressing:
  • 2 dates
  • 1½ cup orange juice
  • 2 tbsp chia seed
  • 1 tsp salt
  • 2 cloves garlic
  • a few dashes of chipotle powder (to taste)
Instructions
  1. Place all ingredients for dressing in blender, and blend. This dressing will thicken as it sits. If it gets too thick, simply add a little water to thin
  2. Shred Brussels sprouts in a food processor or chop by hand. I did a combination of food processor and hand, to give a mixed texture. All food processor shredded it too fine.
  3. Add remaining ingredients, and dress with chipotle dressing until desired amount is achieved. Add a little dressing at a time, as to not over do it.
  4. Extra dressing lasts well in the fridge and is perfect on top of traditional salads or as a marinade.
Notes
Potassium 774mg, 207% Vitamin C, 100% Vitamin A, 14% iron, 9% calcium-based on 8 servings with ¾ of dressing
Nutrition Information
Serving size: ⅛ Calories: 228 Fat: 11g Saturated fat: 1 g Carbohydrates: 31 g Sugar: 16.7g Fiber: 9 g Protein: 6.5g Cholesterol: 0 mg
3.2.2929

Filed Under: Blog, Fall Foods, Raw Foods, Salads, Side Dishes, Spring Foods, Summer Foods, Thanksgiving, Winter Foods Tagged With: apples, Brussels sprout slaw, Brussels sprouts, carrots, oil free, oil free dressings, raw foods, salads, side dishes, slaw, Thanksgiving

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Comments

  1. Yvonne says

    June 11, 2015 at 12:58 pm

    What does 2#s mean for the brussel sprouts?

    • Garden Fresh Foodie says

      June 11, 2015 at 4:19 pm

      Means 2 pounds-sorry Yvonne!

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, hold a MEd and MPH, and have a certification in plant-based nutrition. I am a passionate educator, and have taught wellness, science, community gardening, and food education for the last 20 years. I now combine my passion for health and cooking, with my passion for teaching through employee wellness and healthy cooking classes in Buffalo, NY. Read More…

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Hi! I'm Jessica, the author, creator, and photographer of Garden Fresh Foodie! I'm a certified plant-based chef, and have a certification in plant-based nutrition. I am a passionate educator, and have taught science, community gardening, and food education for the last 17 years. I now combine my passion for cooking & gardening with my passion for teaching healthy cooking classes in Buffalo, NY. Read More…

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