This dressing gets big, bold flavor from pureed lemon—peel, flesh and all. It’s a delicious foil when served alongside rich dishes. The recipe doubles easily but shred the sprouts in batches so the food processor bowl doesn’t get overpacked. Or use a shredding attachment for your stand mixer.
- 1 pound Brussels sprouts, trimmed
- ¼ cup chopped nuts, such as pecans or almonds, toasted
- ¼ cup raisins or dried cranberries
- 2 tablespoons chopped fresh herbs, such as parsley and/or mint
- ½ lemon, seeded and thinly sliced
- 1 clove garlic, crushed and peeled
- ½ teaspoon honey
- ½ teaspoon whole-grain mustard
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ⅓ cup canola oil
- Step 1
Shred Brussels sprouts in a food processor with the slicing disk. Transfer to a large bowl. Add nuts, raisins (or dried cranberries) and herbs. Stir to combine.
Change to the chopping blade and add lemon, garlic, honey, mustard, salt and pepper to the food processor. Puree until smooth. With the motor running, drizzle in oil through the feed tube. Process until well combined. Pour the dressing over the slaw and toss to coat.
Serving Size: 1/2 cup Per Serving: 142 calories; fat 12g; sodium 236mg; carbohydrates 9g; dietary fiber 2g; protein 2g; sugars 4g; saturated fat 1g; vitamin a iu 394IU; potassium 223mg.