Brussels Sprout Slaw
Eating brussels sprouts raw may seem likeabsolute madness to most. Until you think about the fact that it’s just baby cabbage,so it’s actually genius to use it for slaw. If you object to mayonnaise-ladensalads, this will be a welcome replacement. The sprouts and purple cabbage arenicely dressed in a light vinaigrette with a bit of an Asian flair. The sesameoil offsets the grassy notes of the flaxseed oil and balances perfectly withthe tangy sweet rice wine vinegar. I use flaxseed oil because it’s a goodvegetarian source of omega-3s, but you can substitute extra-virgin olive oil ifyou don’t have flaxseed on hand.
Ingrediënten
- 3 tablespoons rice wine vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon flaxseed oil
- 1 tablespoon agave nectar
- ½ pound brussels sprouts ends trimmed
- ½ small head purple cabbage
- ¼ cup golden raisins
- 2 teaspoons poppy seeds
Instructies
- In a small bowl, whisk together the rice wine vinegar, sesame oil, flaxseed oil, and agave.
- Set aside.
- Chop the brussels sprouts into fine strips or use a food processor to shred them.
- Chop the purple cabbage into thin strips or shred in a food processor.
- Combine the brussels sprouts and cabbage in a large bowl with the raisins and poppy seeds.
- Drizzle the vinaigrette over the slaw and toss thoroughly to coat.
Notes / Tips / Wine Advice:
This slaw gets better after marinating in the dressing for at least a couple hours in the refrigerator. I love to pair leftovers with grilled halibut or cod for fish tacos.
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