Brussels Sprout Slaw

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I have had the wonderful privilege of coaching Craig’s aunt online through a Whole 30 over the last month. She told me that she was just tired of feeling bad all the time. Natalie’s story inspired her to give it a try to see how it would make her feel. I am happy to tell you that she has lost some weight and is feeling GREAT. But one of the most wonderful things? For the first time in three years, she has been able to stop taking her daily Prilosec. Yes, changing the way you eat can have an effect on your body that fast. She asked me about half-way through if I though eating this way would make it possible to stop taking it, and I sent her this article by Chris Kresser, which is the first in a series of 6 articles. Did you know that GERD (gastroesophageal reflux disease)/heartburn/acid reflux are actually caused by not enough acid in the stomach, not too much? Medication in this case just covers up the symptoms, it does NOT fix the underlying issue. Changing her diet has made it possible to stop taking a daily medication. How awesome is that?!?

When I told her how proud I am of her for sticking to something so hard, her response was that it has been “SO worth it!”

This last weekend was Craig’s friends and family fantasy football draft, and his aunt is one of the participants. She was going to be staying at our house, and she had begun the reintroduction period of her Whole 30. I needed to make sure all the food we ate was Whole 30 compliant, so I didn’t mess up her process! She gave me free rein, with the exception of sweet potatoes-NO sweet potatoes! (I guess you love ’em or you hate ’em)

I have this habit of trying to get people to like foods they may not typically like by fixing them in ways that they aren’t typically prepared. I took this Brussels Sprout Slaw to Easter dinner, and it was so funny to watch people look and say “What is that? Brussels sprouts?” Then out of politeness, they would take a tiny scoop to say they tried it…..but then come back for more. That is exactly what happened this time. Craig’s aunt loved it so much, she asked me speedily post this recipe so she can take it to a Labor Day family get together. I’m betting everyone will love it just as much as she did!

Now, technically this isn’t a Whole 30 compliant recipe because it has Dijon mustard in it. Dijon mustard contains wine. There is no alcohol on a Whole 30. Rules are rules they say. But, I fudged just a teeny bit, figuring the tiny amount in the 2 teaspoons in this recipe wasn’t going to send Craig’s aunt running for a whole glass of wine during the reintroduction period after all her hard work.

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Brussels Sprout Slaw

1 pound shredded Brussels sprouts

2/3 cup golden raisins

2/3 cup pecans, toasted and chopped

1/3 olive oil

3 Tablespoons raw cider vinegar

1 large, minced garlic clove

2 teaspoons raw honey

2 teaspoons Dijon mustard

1/2 teaspoon sea salt

fresh ground pepper to taste.


  1. Heat a pan over medium-high and place the pecans in a single layer in the pan. Stir the nuts often, and when they are fragrant and lightly browned, remove them from the heat. Let the nuts cool, and then chop.
  2. Shred the Brussels sprouts with the shredder attachment of a food processor, or VERY carefully with a box grater.
  3. Whisk together the olive oil, cider vinegar, honey, Dijon mustard, garlic, salt and pepper.
  4. Toss the dressing with the Brussels sprouts, golden raisins and pecans. Serve immediately. This is also good the next day.

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