![]() ![]() *I’m an ambassador for Massel, but my opinions are my own. However you make this salad, it’s a winner. I just like some sort of crunch, and I like using small white nuts or seeds to keep the salad really pretty. But blanched slivered almonds work great, too. I’ve used watermelon seeds and hemp seeds in the salad to make it nut-free. If you’re avoiding soy, use chickpea miso and coconut aminos. Regardless of whether you are using a conventional or high-speed blender, I highly recommend soaking your seeds for the smoothest texture. When you combine the two in equal quantities, you get the creaminess of the pine nuts without too much pine-nut flavor. Using all pine nuts is too assertive, and using all sunflower seeds is too gritty and earthy. When I’m making nut-free dressings I often use a combo of pine nuts and sunflower seeds to replicate the creaminess of raw cashews. Check with your doctor or allergist before consuming pine nuts. In many instances, it is advised that people who are allergic to nuts avoid pine “nuts”. The issue of whether pine nuts should be avoided by people who are allergic to both nuts and seeds should be decided by the individual in consultation with his or her doctor or allergist. Pine nuts are generally considered a seed. With this dressing, I’ve used a combo of pine nuts and sunflower seeds. Add a big pinch of salt and pepper and toss. Think cole slaw strips Place the brussels in a bowl. I’ve also received hundreds of emails from many of you requesting more nut-free recipes due to food allergies. Thinly slice or shred the brussels sprouts into thin strips - the smaller the pieces, the better. The broth comes in vegetable, chicken-flavored, and beef-flavored varieties (all vegan), and you can choose from stock cubes, powder, or concentrated liquid. Use the store locator on the Massel website to find your local store, or order online. ![]() All of the Massel products are gluten-free, vegan, non GMO, and with no added MSG. Many of you have emailed me about the broth to make sure it is vegan. I’ve used the Massel broth instead of oil to get an awesome rich flavor. So, I’ve used the same principle for the dressing in this brussels sprout slaw. Since I posted the low-fat salad dressing (there is a tiny bit olive oil in the broth) many of you emailed me asking for more recipes with less oil. When you shave your brussels sprouts they are so much tastier, and when you toss shredded brussels sprout slaw with a rich creamy dressing, you’ve got a winner every time. Even people who hate brussels sprouts love this salad. Pour the dressing over the slaw and toss everything. In a small bowl whisk together the yogurt, mayonnaise, dijon, honey, vinegar, orange zest and juice, salt, and pepper. In a large bowl combine the shredded Brussels sprouts, pecans, and dried cranberries. This creamy brussels sprout slaw with cabbage is a fantastic gluten free vegan salad that is hearty and satisfying. Use a food processor to shred the Brussels sprouts or slice them thinly with a knife.
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