Spring has so many foods to offer after a long, cold winter and a slaw is a great way to combine some of the flavors together. I wanted something green and a bit fruity to go with my Corned Beef Quesadillas, so got inspired to mix these flavors together. The recipe has now moved to my favorite collection.
1/2 cup Mayonnaise
1/2 tablespoons Sugar Substitute
1/2 tablespoon Brown Sugar Substitute
1/2 teaspoon ground Ginger
1/4 cup chopped Pecans
1/2 cup Brussels Sprouts, finely shredded
3 stalks Asparagus, chopped
1/4 cup crushed fresh Pineapple
1/2 (16 ounce) package shredded Cabbage
2 tablespoons Heavy Cream
I let my little food processor do most of the work on this. If you can buy the shredded Brussels sprouts, just add them to the processor and pulse it a few times to get finely chopped. Buy planks or cubes of fresh pineapple and let the processor turn them into crushed pineapple. Clean and cut the asparagus stalks and pulse them in the chopped until you have a nice chop. Easy.
In a large bowl, mix mayonnaise, sugars, ginger, asparagus, nuts, pineapple and cream. Toss coleslaw mix and Brussels sprouts with dressing to coat. Cover with plastic wrap and refrigerate.
Chill at least 1 hour before serving.
Makes 6 servings
Calories: 190 Fat: 18.8 g Net Carbs: 3.5 g Protein: 1.5 g
Posted on 3/14/2014 12:36 PM