I will never be convinced that if a person dislikes, hates or loathes a food, that he or she can NEVER like the food.
Take Brussels Sprouts, they are literally hated by my son, yet this slaw, he eats in hefty amounts. So, you take all the yummies, like maple syrup, cheese, cranberries,etc, and you flavor the raw uncooked, unsteamed veggies and the sweetness and crunch that bursts forth is amazing. It’s the kind of food you can eat as a main dish.
Brussels Sprouts are among the 10 foods that help us grow. They stimulate the human growth hormone as does broccoli, turnip, bok choy and okra (I think this knowledge helped my son to eat more).
Here it is:
- 1 lb. Brussels Sprouts, sliced thin or shredded
- 1/2 cup chopped radicchio
- 1 carrot, shredded
- 1/3 cup dried cranberries, chopped
- 1/3 cup pecans, lightly toasted and roughly chopped
- 2 tablespoons Parmesan or Romano cheese OR dairy free cheese OR Nutritional yeast cheese
- 1 shallot, finely chopped (about 3 tablespoons)
- 1/4 cup apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1-1/2 tablespoons organic lemon mayonnaise or regular organic mayonnaise or vegan mayonnaise
- Sea salt, to taste
- Freshly ground black pepper, to taste
Put all the slaw ingredients into a large bowl.
In small bowl, whisk the shallot with the vinegar, oil, mustard, maple syrup, mayo and salt and pepper to taste.
Pout over the slaw. Toss mixture to coat. Cover and refrigerate until ready to serve.