Friday, July 11, 2014

Shredded Brussels Sprout Becames Shredded Cabbage Salad

Photo: What's Gabby Cooking
Summers are for light, easy fare. Doesn't this shredded brussels sprout salad look mouthwatering? I love avocados and different textures in a dish. The recipe was created by "What's Gabby Cooking." It came to me via Facebook. However, I have simplified a step by substituting a 14 oz bag of classic coleslaw for the shredded brussels sprout. Frankly, I wouldn't have the patience to shred little heads of brussels sprout. Tedious! Cabbage and brussels sprout are in the same family and have the same crunch and health benefits (namely vitamin C and fiber). A bag of shredded cabbage is inexpensive, and there's some vitamin A from shredded carrots.

Here's my tweaked-lazy-chef recipe:

For the salad

Ingredients:
14 oz bag coleslaw
½ cup dried cranberries
1 ripe avocado, cubed
¼ cup shredded Parmesan cheese

For The Lemon Vinaigrette dressing

Ingredients:

2 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste

Directions:
1. Dump the salad ingredients into a big serving bowl.
2. Whisk together the dressing ingredients and drizzle on the salad. Toss and eat!

I might substitute different vinegars in place of lemon juice occasionally. I can also see adding a can of beans, or cubed soy or chicken for more protein, depending on the rest of your dinner. Leftovers become a healthy snack you keep in the refrigerator. 

Finally, here's a link to watch Gabby making her salad her way. All versions, delish! (Books on salad here.)

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2 comments:

  1. An excellent salad, Debra, and I have copied it out already. Salads are my chief daily source of vitamins and fibre. And it looks pretty, too! thank you for sharing.

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