There is a group of vegetables, known as cruciferous, which are standouts in the nutrition world. Included are veggies such as kale, cabbage, broccoli, brussels sprouts, and cauliflower. Not only are they high in vitamins A, C, and K and in folic acid, their high fiber content makes them superstars in the prevention of various digestive tract cancers and disorders. Cooked and raw, there is a place for cruciferous vegetables in everyone's diet. Slaw is a wonderful way to incorporate some of these raw gems into your meals.
Though I like the crunchy texture and taste of slaw vegetables, I am not a fan of gloopy, mayo-based dressing. Yesterday, in the process of comparing slaw recipes with oil-based dressing, I discovered some with an asian twist, and that used shredded brussels sprouts in place of cabbage. I combined what I loved from several recipes, and created my take on asian brussels sprouts slaw. I found the brussels sprouts more tender and sweeter than cabbage. I adore the crunch and sweetness from the apple. And because I like heat, I added jalapeño and a splash of sriracha to the dressing. I will be preparing this often, to serve with pork or chicken, or just to satisfy my cruciferous craving!
Asian Brussels Sprouts Slaw
1 lb. brussels sprouts, thinly sliced
1 large crisp apple, julienned
4 stalks green onion, white and green parts chopped
1/2 c. coarsely chopped cilantro
1/2 of an jalapeño, seeded and finely minced
1/2 c. peanuts, coarsely chopped
salt and pepper to taste
Dressing:
3 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. soy sauce
1 Tbsp. honey
squeeze of sriracha hot chili sauce (optional)
1/2 tsp. salt
Finely shred the brussels sprouts. Julienne the apple; soak the tiny strips in a bowl of cold water with a few shakes of salt, for 5 minutes, to prevent the apple from turning brown. Remove the strips and drain on paper towels. Chop up the cilantro, green onions, jalapeño, and peanuts. In a large bowl, stir together everything except the peanuts. These should be added just before serving for optimal crunch.
For the dressing, place all the ingredients into a small, lidded jar; shake vigorously to combine. Pour this over the slaw and stir gently to combine. If you have the time, let this set for an hour or two, to meld the flavors. Stir in the peanuts just before serving. Serves 8.
Wouldn't this be a stunning holiday salad, with the red and green colors?!