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.