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RECIPE
17 INGREDIENTS9 STEPS2hr 25min

Creamy Mustard Brussels Sprouts Salad

5.0
1 Ratings
A pan fried brussel sprouts superfood dish tossed in a vegan creamy mustard sauce. Quick to make, packed with fiber, healthy fats, and nourishment! A healthy paleo side dish to add to your table.
Creamy Mustard Brussels Sprouts Salad Recipe | SideChef
A pan fried brussel sprouts superfood dish tossed in a vegan creamy mustard sauce. Quick to make, packed with fiber, healthy fats, and nourishment! A healthy paleo side dish to add to your table.
Cotter Crunch
Nutrition Specialist for Gluten Free eating
http://www.cottercrunch.com/
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Estimated Total: Estimated Total:
Fulfilled by
Cotter Crunch
Nutrition Specialist for Gluten Free eating
http://www.cottercrunch.com/
2hr 25min
Total Time
$2.14
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
4 cups
1
Shallot
1 Tbsp
1 tsp
Balsamic Vinegar
to taste
Crushed Red Pepper Flakes
(optional)
1 1/4 cups
Raw Cashews
1/4 cup
Vegetable Broth
3/4 cup
Purified Water
or Gluten-Free Honey Mustard
1/4
Lemon , juiced
1 dash
1/4 cup
Gluten-Free Spicy Mustard
or Gluten-Free Honey Mustard
2 cloves
Garlic , minced
1 tsp
Dry Mustard
1 tsp
or Avocado Oil
1/4 tsp
Onion Powder
to taste
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Nutrition Per Serving

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CALORIES
315
FAT
22.1 g
PROTEIN
10.7 g
CARBS
23.0 g

Cooking Instructions

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Step 1
You will need to soak your Raw Cashews (1 1/4 cups) for at least 2 hrs or up to 24hrs in the purified water.
Step 2
After soaking, toss Purified Water (3/4 cup) , the soaked cashews, Garlic (2 cloves) , Gluten-Free Spicy Mustard (1/4 cup) , Dry Mustard (1 tsp) , Onion Powder (1/4 tsp) , Olive Oil (1 tsp) , Lemon (1/4) , Sea Salt (to taste) , and Ground Black Pepper (to taste) into a blender or food processor.
Step 3
Blend until creamy. Thin out with more water or Vegetable Broth (1/4 cup) to get the consistency you like. Pour sauce into a bowl, set aside.
Step 4
Next, wash and cut your vegetables. Remove stems from the Brussels Sprouts (4 cups) .
Step 5
Add Olive Oil (1 Tbsp) to a skillet or fry pan. Heat on medium heat then add in your Brussels sprouts and Shallot (1) . Pan Fry on medium-high for 7-10 minutes or until Brussels Sprouts start to get tender and crispy brown on edges.
Step 6
Add in your Balsamic Vinegar (1 tsp) in the last few minutes to brown edges.
Step 7
Add in about 2/3 cups to 3/4 cups of your creamy mustard sauce.
Step 8
Mix all together. Add Sea Salt (1 dash) . Cook for another 3 to 5 minutes on medium heat until everything is mixed, creamy, and, cooked.
Step 9
Remove from heat. Plate or serve in a bowl. Garnish with Crushed Red Pepper Flakes (to taste) . Serve or store in the fridge covered for later. Great hot or cold! Enjoy!
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Nutrition Per Serving
Calories
315
% Daily Value*
Fat
22.1 g
28%
Saturated Fat
3.8 g
19%
Trans Fat
--
--
Cholesterol
--
--
Carbohydrates
23.0 g
8%
Fiber
5.2 g
19%
Sugars
5.2 g
--
Protein
10.7 g
21%
Sodium
260.9 mg
11%
Vitamin D
--
--
Calcium
63.6 mg
5%
Iron
4.1 mg
23%
Potassium
655.8 mg
14%
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