Brussel sprout coleslaw
There are many ways of cooking Brussel sprouts. I love them when they are soft and melts in your mouth.
This unusual coleslaw can be made with very few ingredients. You can use it as a side dish (you won’t find greens greener than this) or even as a spread on a piece of bread (or crackers) as a snack.
- 10-12 large Brussel sprouts
- 1 tablespoon olive oil
- Juice of 1/2 lime
- 1 tablespoon maple syrup
- Turn of black pepper
- 2 tablespoons vegan mayonnaise
Rinse well the Brussel sprouts (I let them soak in a bowl full of fresh water for some minutes) and eliminate the stem and leaves that are damaged or yellow. Slice them thinly. Put the olive oil in a large skillet and heat to medium. Season with the juice of 1/2 lime, maple syrup, and pepper. Cover with the skillet top and let simmer until soft.
Take off the heat and transfer to a serving bowl. Set aside to cool for 10-15 minutes. Add the vegan mayonnaise and mix well.
Put in the fridge for 10-15 minutes before serving. Enjoy!