Peanutty Brussel SlawJan 28 2011 by
Wait, stop, come back. Don’t stop reading because this recipe has Brussel Sprouts. Really, they are just like mini cabbages. Everyone likes mini things. Like those mini corn on the cob, or mini patty pan squash, or baby carrots. Besides, this peanutty dressing is so good that, as my sister would say, she would eat…..maybe I better not repeat what my sister would say. Anyway, you have got to try this and see for yourself how good this slaw really is.
- 1 cup (about 12) Brussel Sprouts, very thinly sliced
- 2 cups napa cabbage (about 1/2 a head), thinly sliced
- 1 carrot, shredded
- 2 tbsp no salt added organic peanut butter
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp raw honey or coconut nectar
- 1/2 tsp ground ginger
- sea salt to taste
- 2 tbsp raw peanuts, coarsely chopped and toasted
- Toss together the Brussel sprouts, cabbage and carrot in a large bowl.
- Whisk the peanut butter, oil, vinegar and honey until smooth.
- Toast the peanuts in a dry skillet on medium heat for 3-4 minutes or until just turning brown.
- Pour the dressing over the vegetables. Garnish with the toasted peanuts and serve.
Makes 4 servings.
Nutrients per serving: Calories: 250, Cal. from Fat: 176.5, Total Fat: 20g, Sat. Fat: 2.5g, Carbs: 15g, Fiber: 4.5g, Sugars: 5.5g, Protein: 6.5g, Sodium: 33.5mg, Chol: 0mg
Salad can be stored in the refrigerator for up to 3 days. Salad dressing should be stored in a separate airtight container in the fridge until ready to use.