For the coleslaw, combine:
brussel sprouts, finely chopped
onion, diced
any type of nut or seed, toasted (I love using toasted pumpkin seeds)
blue cheese, crumbled
carrots, shredded (optional)
cabbage, shredded (optional)
For the dressing, whisk together:
juice of 1 lemon
2-5 cloves garlic, pressed/minced, to taste
glug of apple cider vinegar
a couple of tablespoons of honey
drizzle of olive oil
garlic powder
salt
pepper
craisins (allowing them to sit in the dressing to rehydrate for at least 10 mins)
- Taste the dressing and adjust as desired. Want it sweeter? Add more honey. Want more twang? Add more apple cider vinegar or lemon juice.
- Pour the dressing over the coleslaw. Stir to combine.
- Allow coleslaw to sit for at least an hour in the fridge so that all of the dressing soaks into the veggies.
- Serve – we love to eat this coleslaw with french fries or baked beans.
Keep in the fridge. It tastes even better the second day…
