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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. Brussels sprouts (bag of, thinly sliced)
- 3 small carrots (peeled and cut into small strips)
- 1/8 purple cabbage (thinly sliced)
- 1 shallot (thinly sliced)
- 2 Tbsp. red onion (finely chopped)
- 2 Tbsp. coconut oil (divided)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. sweet chili sauce
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Directions
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories150Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol |
Sodium470mg20% |
Potassium650mg19% |
Protein4g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A150% |
Vitamin C160% |
Calcium8% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Hey Nani! 4 years ago
It’s delicious! I used a wok instead of a cast iron pan, so I used a little more oil, but the result was so good!
Kan Nelson 4 years ago
Everything about this dish is amazing!
My wife and I are super impressed with this. I will definitely make it again.
I used everything the recipe called for but made my own sweet chili sauce from a recipe I found on Yummly and used olive oil instead of coconut oil.
I think this would be great raw without the oil.
I'm trying to think of a sub for the brussel sprouts during the summer because this would also make a great spring roll filling.
Great as a side dish or make more and enjoy as a main dish.
The prep time is a bit long though but worth it!