I’ll admit – they way I like it is gross. Smothered in mayo, and super creamy. I love it. Joe on the other hand gets grossed out if you can even see the mayo on there. Welcome to our compromise! He’s happy there’s so little mayo and that it’s a little spicy (hello red onions!), I’m happy there are brussels sprouts in there. Everyone wins.
With Memorial Day weekend and summer finally here, it’s time for grilling, bbq’s – and coleslaw. Whether you want to make your meal healthier – or just taste better – this is the recipe for you!
Lately at home I’ve been getting in the summer mood – and serving this up with Pretzel Roll Sloppy Joes (coming soon to the blog!). The weather is warmer, the windows are open, and it really just feels like summer! Soon, we will just be able to pack this lunch up and have a picnic in the park or eat at the beach. Yay!
Now, although I’ve fallen off my diet a bit (must not give up!) this slaw is totally bikini season friendly. It’s filled with fiber, and since it’s so light on the mayo – low calorie.
Plus, did you know that brussels sprouts and apples are basically best friends? They go amazingly together (and not just in this coleslaw!)
In bloggy news, I’ve been even more active on Twitter, Instagram and Pinterest, so be sure to follow me for my latest crazy food ideas, pics of NYC, Oreo and food!, and makeup addictions. Plus, we are almost at 300 likes on Facebook, so a big thank you to everyone out there following for the latest recipe updates!
I’ve planned out most of the recipes through July, and let me tell you – the next few months are going to be delicious!
- 1 pound Brussels Sprouts, ends trimmed, shredded
- 3 Radishes, sliced thin
- 1 Apple, sliced into thin strips
- 1/2 small Red Onion, sliced thin
- 5 tablespoons Veganaise (or any mayo of your choice)
- Salt & Pepper to taste
- Mix all ingredients in a large bowl until evenly distributed and coated in veganaise.