Eat Well Recipe: Shredded Brussels Sprout Salad [Lunch]
This Shredded Brussels Sprout Salad is a crunchy, nutrient-dense alternative to traditional coleslaw.1 Brussels sprouts are cruciferous vegetables rich in alpha-lipoic acid, an antioxidant that has been shown to help improve insulin sensitivity, making this a stellar choice for diabetes prevention.2
Ingredients
- 4 cups Brussels sprouts, shredded thinly (use a mandolin or food processor)3
- ½ cup Toasted walnuts, chopped
- ¼ cup Parmesan cheese, shaved (optional)
- 1 Small apple, julienned (keep the skin on for fibre)
- Dressing: 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, and 1 clove minced garlic.
- Pinch of sea salt and cracked black pepper.
Instructions
- Shred: Trim the ends of the sprouts and shred them into fine ribbons.
- Whisk: In a small bowl, emulsify the olive oil, lemon juice, mustard, and garlic.
- Massage: Pour the dressing over the sprouts and use your hands to massage them for 1 minute; this softens the tough fibres and aids digestion.4
- Toss: Fold in the walnuts, apple, and cheese. Let it sit for 10 minutes before serving to allow flavours to meld.
Tips for Success & Diabetes Management
- Crunch Over Carbs: Walnuts provide healthy Omega-3 fats and protein, which slow the absorption of the natural sugars found in the apple.
- Fibre Power: High fibre content from the raw sprouts helps maintain a steady blood sugar level and promotes satiety.
- Apple Choice: Use a tart variety like Granny Smith, which typically has a lower sugar content than sweeter red apples.
- Avoid Dried Fruit: Many sprout salads call for dried cranberries; skip these to avoid concentrated hidden sugars.
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