Brussel Sprout Slaw

By Danette Wickman, RDN, CD

Ingredients

• 3 Tbsp rice wine vinegar
• 2 tsp toasted sesame oil
• 2 tsp flaxseed oil
• 1 Tbsp agave nectar
• 1/2 lb brussels sprouts, trimmed
• 1/2 small head purple cabbage
• 1/4 c golden raisins

Directions

1. In a small bowl, whisk the vinegar, oils and agave. Set aside.
2. Chop the brussels sprouts and purple cabbage into fine strips. You can also shred both of them with a food processor.
3. Combine brussels sprouts and cabbage into a large bowl with the raisins. Drizzle the vinaigrette over the slaw and toss to coat. Refrigerate for at least 2 hours prior to serving.

Serves 6.

Nutrition (per serving): 90 calories, 3.6g fat, .4g saturated fat, 101mg sodium, 12.7g carbs, 2g fiber, 2g protein