Brussels and Mandarin Salad

Brussels and Mandarin Salad

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Have you ever had shredded raw Brussels sprouts? They are the best way to eat Brussels sprouts. Even if you think you don’t like sprouts, try them this way, they are so good! This salad has all my favorite flavors. I love an Asian inspired salad. They are so fresh and light and the peanutty dressing really does it for me! This dressing might seem like it has a bunch of ingredients, but it is super quick. I make it from scratch for lunch all the time. The mandarin oranges give this salad a great sweetness too! I added edamame for plant based protein. I buy mine frozen from Whole Foods, but I recently also saw it at Aldi recently! I buy the shelled edamame. Makes it so easy.

Shredding the sprouts takes just minutes. I promise, it goes super quick! I use an OXO handheld mandolin, which makes quick work of it. If you were doing a ton of sprouts you could use a food processor. I’m usually too lazy to wash my food processor so I do it by hand. I like to shred mine on the very thinnest setting. You can also buy sprouts already shredded too, if you want. They tend to be a bit thicker. I know Trader Joe’s sells them near the bagged salads. You can use fresh peeled mandarins or the ones from the store. I like to buy the ones that are packed in water with no sugar added.

In this recipe I use a monk fruit based sweetener. Lakanto is my favorite brand. You can use my discount code SPRINKLES for 15% off. Here is a link to their site! They have so many amazing products. I also use a peanut butter powder to lower the fat in this recipe. I love to use it when I cook. I use PB2 brand.

Brussels and Mandarin Salad

Course: Lunch, Salads, DinnerDifficulty: Easy
Servings

1

servings
Prep time

15

minutes
Cooking timeminutes
Calories

296

kcal
Protein

17.3

g
Fat

10.2

g
Carbohydrates

37.5

g

Ingredients

  • 1 cup raw Brussels sprouts, shredded thin

  • 1 cup raw coleslaw mix

  • 1/4 cup shelled edamame

  • 1/4 cup mandarin oranges

  • 1/4 cup shredded carrots

  • 1/4 cup cucumber, julienned

  • 2 tbsp wonton strips

  • 1 green onion, sliced thin

  • 1 tbsp chopped peanuts

  • Peanut Dressing
  • 2 tbsp peanut butter powder (I use PB2)

  • 1 tbsp coconut aminos (GF) or low sodium soy sauce

  • 1 tsp rice vinegar

  • 1/2 tsp Lakanto brown sugar substitute

  • 1/4 sesame oil

Directions

  • Whisk together peanut dressing ingredients in a small bowl.
  • Combine shredded sprouts, slaw, edamame, cucumber, carrots, and green onion in a bowl. Toss with dressing.
  • Top with wonton strips and mandarin oranges.

Notes

  • MFP Entry: Sprinkles and the Smiths Brussels and Mandarin Salad

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