Broccoli and Brussels Sprouts Slaw

Yields4 Servings
Cook Time15 mins
 1 head of broccoli, thinly sliced (stalk) and cut into bite-sized florets
 1 lb. brussels sprouts, trimmed, thinly sliced lengthwise
 2 tbsp oil of choice
 ½ tsp pink salt, plus more to taste
 2-4 Tbsp. vegan pesto (or make your own)
 ½ cup olives (castelvetrano preferred), pitted and sliced
 ½ cup unsalted sliced almonds
1

Preheat oven to 220°C.

2

Combine broccoli and brussesl sprouts in a bowl, toss with oil, sprinkle with salt and spread out on a baking sheet. Bake for 10-15 minutes, until soft.

3

Remove the broccoli and brussels sprouts from the oven and cool. Once cool, toss with pesto, olives and almonds. Serve cold as a side dish.

4

OPTIONAL - MAKE AHEAD
Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds to mixture just before serving.

5

Note: Makes approximately 4 servings.

Ingredients

 1 head of broccoli, thinly sliced (stalk) and cut into bite-sized florets
 1 lb. brussels sprouts, trimmed, thinly sliced lengthwise
 2 tbsp oil of choice
 ½ tsp pink salt, plus more to taste
 2-4 Tbsp. vegan pesto (or make your own)
 ½ cup olives (castelvetrano preferred), pitted and sliced
 ½ cup unsalted sliced almonds

Directions

1

Preheat oven to 220°C.

2

Combine broccoli and brussesl sprouts in a bowl, toss with oil, sprinkle with salt and spread out on a baking sheet. Bake for 10-15 minutes, until soft.

3

Remove the broccoli and brussels sprouts from the oven and cool. Once cool, toss with pesto, olives and almonds. Serve cold as a side dish.

4

OPTIONAL - MAKE AHEAD
Slaw (without almonds) can be made 1 day ahead. Cover and chill. Add almonds to mixture just before serving.

5

Note: Makes approximately 4 servings.

Broccoli and Brussels Sprouts Slaw
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