This is a great after-school or after-work snack. I created the recipe years ago for an article I wrote for alive magazine. It’s low in calories but high in flavour and fibre. Better still, it’s a wonderful way to get yourself and your family eating Brussels sprouts and their cruciferous warrior buddy, broccoli, more often.

Makes 8 cups (2 L) II One serving = 1 cup (250 ml)

  • 1 lb (450 g) broccoli (1 large bunch)
  • 1 cup (250 ml) Brussels sprouts
  • 1/2 medium red onion
  • 1 large sweet red pepper, halved and seeded
  • 1 large sweet orange pepper, halved and seeded
  • 2 large unpeeled carrots, scrubbed

Honey-Dijon Dressing:

  • 1/2 cup (125 ml) apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp grainy Dijon mustard
  • 1 tsp honey
  1. For the Brussels sprouts and broccoli slaw, fit a food processor with the thinnest slicing attachment, and thinly slice the broccoli, Brussels sprouts, red onion and peppers. Place the sliced veggies in a large bowl. (If you don’t have a food processor, very thinly slice the veggies with a large, sharp chef’s knife.)
  2. Fit the larger grater attachment to the food processor, and grate the carrots, Add to the other veggies. (Use a box grater if you don’t have a food processor.)
  3. For the honey-Dijon dressing, whisk together the vinegar, oil, mustard, and honey in a small bowl.
  4. Drizzle the dressing over the veggies and toss well. (The slaw will keep for up to 4 days in the fridge.)

Per serving: 83 calories, 4 g total fat, 0.5 g saturated fats fat, 52 mg sodium, 11.3 g carbohydrate, 3 g fibre, 4.2 g sugars, 3 g protien

Diabetes food choice values per serving: 1/2 carbohydrate, 1/2 meat and alternatives, 1/2 fat

– from the book, “Healthy Starts Here” by Mairlyn Smith, PHEc

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