Serves/Yields: 4 servings
My friendship with Brussels sprouts has always been predicated on specific methods of preparation. One day the kitchen gods whispered to me, “They’re little cabbages, so why not make them into a coleslaw?” I listened to their advice and cut the Brussels sprouts into paper-thin shavings (a mandoline made quick, easy work of this) and added only a little red cabbage and grated carrot. I didn’t want to take any chances with the flavor, so I enveloped everything in a potent dressing. This is one outrageously delectable hot-sweet-sour-pungent-creamy tangle of crunchiness. And the colors! Wait till you see the colors!
Ingredients for Shaved Brussels Sprout Slaw :
- 4 cups Brussels sprouts
- 1/4 head red cabbage, cored and very thinly sliced
- 1 large carrot, finely shredded
- 6 tablespoons freshly squeezed lime juice
- 1/4 cup flax oil
- 3 tablespoons sherry vinegar
- 2 tablespoons raw cashew butter or almond butter
- 2 tablespoons white miso
- 1 tablespoon reduced-sodium tamari
- 4 cloves garlic, minced or pressed
- 2 teaspoons sriracha sauce
- 2 teaspoons grated fresh ginger
- Peel off any wilted or discolored leaves from the Brussels sprouts. Beginning with the top, slice the Brussels sprouts as thinly as possible, discarding the stem end.
- Put the Brussels sprouts in a large bowl. Add the red cabbage and carrot and fluff with your fingers until the vegetables are thoroughly mixed.
- Put the lime juice, flax oil, vinegar, cashew butter, miso, tamari, garlic, sriracha, and ginger in a small bowl and whisk until smooth and well combined. Pour over the vegetables and toss well.
- Serve at once.