Crispy crunchy shredded brussels sprouts, mixed up into a creamy slaw with an added sriracha hit. This is more than just a side dish, its taking the underrated baby cabbage and turning it into a deliciously green condiment that we know you will love.
For the dressing
¼ C apple cider vinegar
¼ C plant-based mayo
juice from 1 lime or lemon
2 T sriracha
2 t toasted sesame oil
2 t agave or brown rice syrup
1/2 t cumin
For the slaw
10 -12 Brussels sprouts, cleaned and sliced wicked thin
¼ red onion, sliced wicked thin
pinch coarse sea salt
½ t black and white sesame seeds
¼ English cucumber, sliced
few leaves mint
1. Whisk all dressing ingredients together in a bowl.
2. In a medium mixing bowl, toss Brussels sprouts and red onion with dressing. Add remaining slaw ingredients and mix until well combined.
3. Line bowl with cucumber slices. Spoon slaw over cucumber and garnish with mint leaves. Serve.
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