My friendship with Brussels sprouts has always been predicated on specific methods of preparation. I hated them as a child because they had always been overcooked to the point where they were hideously mushy and smelled like socks that had been on someone’s sweaty feet for a week.
I had come up with a couple of approaches to cooking them, but one day I began wondering how I might enjoy them raw. Then the kitchen gods whispered it to me: they are little cabbages, so why not a cole slaw? I cut them into paper-thin shavings – a mandoline made quick, easy work of this – and added only a little red cabbage and grated carrot. I did not want to take any chances with the flavor, so I enveloped it in a potent dressing. This is one outrageously delectable hot-sweet-sour-pungent-creamy tangle of crunchiness. And the colors! Wait til you see the colors!
Ingredients
- 4 cups Brussels sprouts
- 1/4 head red cabbage
- 1 large carrot
- 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 mellow white miso
- 1 tablespoon tamari sauce
- 4 cloves garlic, pressed or minced
- 2 teaspoons sriracha sauce
- 2 teaspoons grated fresh ginger
Instructions
- Peel away any wilted, battered or discolored leaves from the Brussels sprouts. Beginning with the top, slice the Brussels sprouts as thinly as possible, discarding the stem end. Cut the stem away from the quartered red cabbage. Slice the cabbage as thinly as possible, starting with the cut tip. Place the slices in a large bowl.
- Select the finest cutter on the grater, and grate the carrot. Add to the bowl, and fluff with your fingers until the vegetables are thoroughly mixed.
- Whisk the lime juice, flax oil, vinegar, cashew butter, miso, tamari, garlic, sriracha, and ginger together until smooth. Pour over the vegetables in the bowl, and toss well. Pile in small bowls and serve at once.
Notes
Note: If you’re not a fan of spicy food, you can cut back or omit the sriracha sauce with no serious consequences to the flavor of the dressing.
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