Brussel Sprouts in a Coleslaw? Oh, hell yeah! Who knew the infamous brussels sprout could be so delicious as a coleslaw! I was never a huge fan while growing up, so, for years, I had little interest in them. I tried them again a few years ago and realized how delicious they could be when well prepared. This is the first time I had them in a coleslaw. As a matter of fact, I didn’t even realize we could have these raw, but they are even sweeter than when roasted. It is a great way to change up the traditional coleslaw recipe and add in a little more flavor. Another little fun ingredient I added was walnuts. I had never tried walnuts in a coleslaw before, and now that I have tried it, I don’t think I’ll ever make another coleslaw without it. Boy, was I surprised! They really make the transition from a little side dish to a meal. It is a hearty meal that has lots of good fats and proteins to keep you focused and full for longer. However, I would recommend using a vegan mayo that is low in saturated fats that uses a base of olive oil or some other oil that has lots of omega threes and unsaturated fats.
I have recently started working out every other day and have been a little obsessive about the nutrition necessary to sustain. What I read is that you need a good balance of protein, fats, and carbs. Also, a good dose of Branched-Chain Amino Acids will help with building muscles and enhance performance. Nuts are an excellent source for this, so you won’t run out of fuel halfway through your workout.(1) I just tried it out today as my pre-workout meal, and I have to say after a pretty intense workout, I can attest that it works great.
Here’s the recipe:
Hearty Vegan Brussel Sprout Coleslaw
- 6 cup shredded Brussel sprouts (Approximately 30)
- 4 cup shredded purple cabbage (about a ¼ cabbage)
- 1 cup chopped walnuts
- 3/4 cup vegan mayo
- 3 tbsp pomegranate molasses
- 1 lemon with its rind
- Salt to taste
- Mix all ingredients except for the molasses in a large mixing bowl and mix thoroughly until well combined
- Drizzle on the pomegranate syrup and serve