I’ve done it! Done what, you ask? I’ve paired two things that have a bad reputation and turned them into a delectable winter slaw that you’re going to want to put on top of everything.
When I was a kid, people would joke about being forced to eat their Brussels sprouts and lima beans. I like to think that in recent years, Americans have embraced Brussels sprouts, but I’m not necessarily sure that’s the case. These baby cabbages should receive the love they deserve because they are abundant in the winter, chock full of Vitamin C and loaded with fiber.
Now–grapefruit. When I think of grapefruit, I remember people going on the low-fat diets, where they would just eat grapefruit for multiple meals of the day. Obviously, that’s not a great way to lose weight (starving much?), and it gave grapefruit a pretty bad rap.
But 2018 is the year that you’re going to stop judging fruits and veggies right? I want you to forget everything you think you know about Brussels sprouts and grapefruit and add them to your grocery list right now. Then, you’re going to whip up this winter slaw and pair it with grilled salmon, chicken or quinoa. Trust me–it will change your mind about these goodies. I promise!
Brussels Sprout & Grapefruit Slaw
- 1/2 grapefruit slices
- 2 cups shredded Brussels
- 2 tablespoon olive oil
- 1 tablespoon Greek yogurt
- 1 tablespoon grape fruit juice
- 1 tablespoon red wine vinegar
- 1 teaspoon agave
- 1/4 teaspoon salt
In a large bowl, combine grapefruit, Brussels sprouts and avocado.
In a smaller bowl, whisk together oil, yogurt, grape fruit juice, vinegar, agave and salt. Pour dressing over the Brussels mixture and season with salt and pepper.