DIRECTIONS

In a large mixing bowl, combine the shredded sprouts and cabbage, the cut grapes, onion, and scallions.

In a small bowl, whisk together the vinegar, honey, lemon or lime juice, and soy sauce. Drizzle in the olive and sesame oils while whisking until blended. Toss well with the slaw mixture. Chill for 45 minutes to incorporate the flavors. Season with pepper and sprinkle the sesame seeds on top.

Ingredients

1 bag (12 oz.) shredded Brussels sprouts
2/3 cup finely shredded red cabbage
2 cups red Grapes from California, halved lengthwise
1/2 cup finely diced red onion
3 scallions, trimmed and thinly sliced
2 tablespoons rice vinegar
1 1/2 tablespoons honey
1 teaspoon fresh lemon or lime juice
1 teaspoon low-sodium soy sauce
2 tablespoons olive oil
1 tablespoon toasted (dark) sesame oil
Freshly ground black pepper to taste
3 tablespoons toasted sesame seeds

DIRECTIONS

In a large mixing bowl, combine the shredded sprouts and cabbage, the cut grapes, onion, and scallions.

In a small bowl, whisk together the vinegar, honey, lemon or lime juice, and soy sauce. Drizzle in the olive and sesame oils while whisking until blended. Toss well with the slaw mixture. Chill for 45 minutes to incorporate the flavors. Season with pepper and sprinkle the sesame seeds on top.

Servings

Yield: Makes 6 servings

Nutritional Information

Nutritional analysis per serving: 170 Calories; Protein 4 g; Carbohydrate 22 g; Fat 9 g (48% Calories from Fat); Saturated Fat 1.5 g (8% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 60 mg; Fiber 4 g.