Citrus Brussels Sprouts Slaw
Ingredients
Rice Paper 'Bacon' Bits
-
1
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
-
½
teaspoon
nutritional yeast
-
to taste
ground black pepper
-
1
tablespoon
gluten-free tamari soy sauce
-
1
tablespoon
maple syrup
-
1
tablespoon
heat-tolerant oil (such as avocado)
-
4
pieces
rice paper wraps
Almond 'Parm'
-
1
cup
sliced almonds
-
3
tablespoons
nutritional yeast
-
1
teaspoon
lemon zest
-
½
teaspoon
light miso
-
to taste
sea salt and ground black pepper
Dressing
-
¼
cup
fresh lemon juice
-
¼
cup
fresh orange juice
-
2
teaspoons
maple syrup
-
½
teaspoon
dijon mustard
-
1
clove
garlic (finely grated)
-
to taste
sea salt and ground black pepper
-
½
cup
oil of choice (such as olive or avocado)
Salad
-
1
lb
brussels sprouts
-
4
pieces
green onions
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Whisk together the ingredients for the rice paper bacon in a small bowl and set aside.
- Layer and cut the rice paper wraps into quarters, then moisten them and place on the baking sheet.
- Brush both sides of the rice paper with the smoked paprika mixture and bake until crisp, about 11-13 minutes.
- For the almond parm, process the ingredients in a food processor until crumbly and set aside.
- Combine the dressing ingredients in a jar and shake until mixed, then set aside.
- Shred the brussels sprouts and slice the green onions, adding them to a serving bowl.
- Toss the brussels sprouts and green onions with about ⅓ cup of dressing and sprinkle with almond parm.
- Top the slaw with the rice paper bacon bits and serve immediately.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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