Brussels Sprouts Slaw with Honey Yogurt Dressing

Brussels Sprouts Slaw with Honey Yogurt Dressing

Voskos

"A quick cook in the microwave and these mini heads of cabbage slice neatly for a slaw that melds its personality with sweet chopped apple, crumbled bacon, and a creamy Greek yogurt dressing. Like other cruciferous vegetables, Brussels sprouts bring Vitamins A and C to the meal, along with some iron."
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Ingredients

2 h 30 m servings 94 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Combine Brussels sprouts and 2 tablespoons water in a medium microwave-safe bowl; cover. Microwave on 100% power (high) for 4 minutes, stirring halfway through. Immediately chill the Brussels sprouts by plunging into a bowl of ice water; drain well. Remove any excess moisture from the Brussels sprouts by using a salad spinner or place Brussels sprouts in a colander and use paper towels to absorb the excess moisture.
  2. Combine Brussels sprouts and apple in a large bowl. Pour Honey Yogurt Dressing (see below) over Brussels sprouts mixture; toss gently to coat. Add bacon; toss gently to combine. Cover and chill for 2 to 24 hours. Just before serving, gently stir in almonds.
  3. Honey Yogurt Dressing: Stir together VOSKOS(R) Nonfat Honey Greek Yogurt, cider vinegar, and salt in a bowl. Chill up to 24 hours.

Footnotes

  • *Tip: To trim Brussels sprouts, cut off the stems just at the spot where the leaves start to grow. Remove dark green outer leaves until the tender, light green leaves are uniformly exposed.
  • **Tip: To toast almonds, preheat oven to 350 degrees F. Spread the almonds in a shallow baking pan; bake for 5 to 10 minutes or until toasted, shaking pan once or twice.

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Reviews

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I didn't have almonds or the honey yogurt so I used toasted pecans and made honey yoghurt(5 oz of Greek yogurt with 2.5T honey) I also added 2T of finely chopped onion. Thanks for the inspiratio...

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