Brussels sprouts are one of those things that most of us remember as hating in childhood. Like having to stay-at-the-table-until-you-finish-your-dinner kind of hating. It wasn’t until going paleo that I truly came to appreciate all the wonderful ways I could eat these little mini cabbages besides just steamed and doused in vinegar. Yep, that’s how my parents served them.
Now I often keep a container of them shredded in the fridge to toss into meals during the week. Sauteed with bacon fat (or coconut oil) and fresh thyme or simmered up in bone broth, they are one of my go-to veggies.
#Brusselssprouts #orangejuice #ginger #coconutaminos #pecans #seasalt #greenonions #sesameseeds
I started making this Mandarin Ginger version one year as an alternative to stuffing at Thanksgiving. It was so delicious, I thought I would try and see how it did dehydrated. I took out the oil I usually use and left that to add later on the trail.
Shred up about four cups of Brussels Sprouts.
Juice one large orange and pour on the sprouts. If you already have O.J., you can just use that.
Let the aminos, ginger and juice soak for about 10 minutes. Meanwhile, peel and dice four mandarin oranges. Toss them in with the Brussels sprouts and chopped pecans.
Bake in a glass dish in the oven for 25 minutes until golden and tender. If you are just making this for home, melt 2 tablespoons of coconut oil in the dish first and stir in the slaw mixture.
When cooked, spread out onto a jelly roll tray in your dehydrator.
Normally, you would want to get rid of the liquid that you will have after baking because it slows down your drying time, but the liquid (AKA flavor) will dry up into the mixture just fine.
You can put about 1/4 of your dried mixture in a sandwich bag with a dash of sea salt for each serving. Similar to my other coleslaw recipe, you can add extra pecans or dehydrated chicken for additional protein if you would like. Dried green onions and sesame seeds are good, too!
To rehydrate at camp, add water to cover and let soak 1-2 hours. Then, add a packet of olive oil.
Enjoy!
If you are new to dehydrating or want more information, especially if you need your meals to last more than a month without refrigeration, please visit my Dehydrating 101 page to find out how to do it safely. If you enjoyed this recipe, head over to my Hiking and Backpacking Paleo Index for over 60 tasty treats to take on your next outdoor adventure!
Mandarin Ginger Brussels Slaw
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
50 minutes
Course: Dinner, Lunch, Main Dish, Snack
Cuisine: Gluten Free, Nightshade Free, Paleo, Vegan, Whole Food
Servings: 4 servings
Ingredients
- 4 cups shredded brussels sprouts
- 1/4 cup orange juice
- 3 tablespoons coconut aminos
- 1 1/2 tablespoons fresh ginger
- 4 mandarin oranges chopped
- 1 cup pecans chopped
- sea salt
- green onions diced
- sesame seeds
- sesame oil
Instructions
- Mix the shredded sprouts, coconut aminos, grated ginger, and juice in a bowl and let soak for about 10 minutes. Stir in the orange pieces and pecans.
- Bake in the oven in a glass dish until tender for about 25 minutes.
- Spread the baked sprouts on the dehydrator tray. You will have extra liquid, that’s okay. It will dry with the sprouts.
- When completely dry, put 1/4 of the dried mixture in a plastic sandwich bag with a dash of sea salt. You can add extra pecans or dehydrated chicken for extra protein. Dried green onions and sesame seeds go well, too.
- On trail, add cold water to cover and let soak for 1-2 hours. If using hot water, it will be more like 10 minutes. Add one packet of olive oil or oil of your choice.
Non-Dehydrated Version
- Follow above but melt 2 tablespoons of coconut oil in the dish before adding the Brussels sprouts mixture.
- After baking, salt lightly and drizzle with sesame oil and top with diced green onions and sesame seeds. Makes about four cups.
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