Recipes Shaved Broccoli and Brussels Sprouts Slaw


A food processor slices veggies in a snap, but a sharp knife works too. Toss the broccoli stalks and leaves into the salad–not the trash.



  • 12 ounces broccoli stalks (about 3 large)
  • 8 ounces Brussels sprouts, trimmed
  • 1/2 teaspoon kosher salt, divided
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons canola mayonnaise
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1 ounce grated Parmesan cheese (about 1/4 cup)
  • 1 1/2 cups seedless red grapes, halved
  • 2 tablespoons pine nuts

Nutritional Information

  • Calories 131
  • Fat 8.8g
  • Satfat 1.5g
  • Monofat 5g
  • Polyfat 1.7g
  • Protein 4g
  • Carbohydrate 11g
  • Fiber 3g
  • Cholesterol 3mg
  • Iron 1mg
  • Sodium 230mg
  • Calcium 75mg
  • Sugars 6g
  • Est. added sugars 0g

How to Make It

Step 1

Thinly slice broccoli and Brussels sprouts in a food processor fitted with the slicing blade. Sprinkle with 1/4 teaspoon salt; toss to coat.

Step 2

Combine remaining 1/4 teaspoon salt, oil, and next 5 ingredients (through cheese) in a small bowl, stirring well with a whisk. Add dressing, grapes, and pine nuts to broccoli mixture; toss.


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