Some of the most humble vegetables are the "superfoods" that we should be trying to consume daily to fight off cancer tumours and a host of other diseases. If you are like me and many others, there are some vegetables you just can't warm up to. One that comes to mind is Brussels sprouts. While you may love cabbage, the small green version turns you off. This warm Brussel Slaw slices the sprout-like cabbage for coleslaw and I am willing to bet that you will love it!

This dish features four serious superfoods and a flavor combination that will have guests asking for more. Serve alongside Roasted Organic Chicken and Mashed Sweet potatoes.

Superfoods include:

Allium: leeks, garlic

Cruciferous: Brussels sprouts

Citrus: lemon juice

Warm Brussel Slaw with Maple Dijon Vinaigrette (Serves 4)

Recipe preparation Time: 20 minutes

Cooking Time: 6 minutes

Ingredients:

• 1 Tbsp (15 mL) olive oil
• 1 1/2 cups (375 mL) thinly sliced leek (white and light green portion only)
• 1 1/2 cup ( 375 mL) thinly sliced red pepper
• 1/2 lb (226g) Brussels sprouts, trimmed and thinly sliced from top to base (about 2 1/2 cups (625 mL))

Vinaigrette: Makes 1/3 cup (75 mL)

• 1 Tbsp (15 mL) olive oil
• 2 Tbsp (30 mL) lemon juice
• 1/2 Tbsp (7.5 mL) pure maple syrup
• 1 clove garlic, minced
• 2 tsp (10 mL) Dijon mustard

Directions:

In large sauce pan or wok, heat olive oil over medium-high heat; add leeks and peppers, sauté for 3 1/2 minutes or until softened. Add Brussels sprouts and sauté for 2 1/2 minutes or until bright green and tender, remove from heat. Do not overcook -- this will cause an undesirable sulphur smell and taste.

In a small bowl, whisk together all the dressing ingredients; drizzle over vegetables, toss and serve.