September 25, 2017This is about... ZESTY BROCCOLI and BRUSSELS SPROUT SLAW! ---YUM!!
I’M NOT THE BIGGEST FAN OF BROCCOLI AND BRUSSELS SPROUTS.They are members of the cruciferous family, along with cabbages, kale and arugula, and are nutrient dense superfoods which are obviously really good for you. And yes, I know that I should be eating more of them. BUT.... what makes them unique and great for detoxification as well as a cancer fighter is what makes their flavor on the “strong “ side. And vegetables I’m not as willing to eat a lot of. DEPENDING ON THE SEASON AND HOW FRESH THEY ARE, THEY CAN LEAN MORE OR LESS TOWARDS THAT NOT SO PLEASANT SULPHUR AROMA. And it’s kind of a guessing game as to whether you’ll luck out with ones that are sweeter or more sulphur-y until you get them home. LOOKING FOR A WAY TO HAPPILY GET THESE VEGGIES INTO MY DIET without frying them in bacon fat, this slaw is THE PERFECT WAY TO DISGUISE THEM. It uses only the broccoli stems, sliced into matchsticks and the brussels are thinly sliced. (Save the flowerettes for roasting--another great way to make broccoli tasty.) By using the veggies raw, you lessen their sulfur tendencies and keep their crunch. Then the addition of a non-mayo dressing pepped up with dijon, apple cider vinegar, and maybe a dash of sriracha, makes it healthy too. I like to add some toasted, salted sunflower seeds and a handful of raisins for a sweet/salty surprise in every bite. This keeps in the fridge for about a week, and gets better as it marinates in the dressing. LESSONS Learned: 1. Choose the freshest broccoli and Brussel sprouts you can find. 2. If you have one, using a mandolin makes easy work of all the slicing, as long as you use the guard and are careful. But very thinly slicing by hand will work too. 3. Letting the slaw marinate allows all the flavors to blend and the veggies to soften a little. But I love it freshly made too. 4. Feel free to switch out the dried fruits and seeds for another variety. Dried cranberries and pumpkin seeds are a tasty alternative.
ZESTY BROCCOLI AND BRUSSELS SPROUT SLAW
1/4 cup apple cider vinegar, I use Braggs
1/4 cup extra virgin olive oil, or a milder vegetable oil
1 Tablespoon mild honey
1 Tablespoon Dijon mustard
1/8 teaspoon salt, or to taste
2 pinches freshly ground black pepper, about 12 grinds
a dash or 2 of sriracha(optional)
2 cups broccoli stems, about 2 stalks, peeled and thinly sliced into matchsticks (Save the flowerettes for roasting--another great way to make broccoli tasty.)
2 cups Brussels sprouts, about 6-9 depending on size, outer leaves removed if necessary, thinly sliced by hand or a mandolin,
¼ cup toasted, salted sunflower seeds
¼ cup raisins
Make the slaw:
In small bowl, combine the vinegar, oil, honey, mustard, salt and pepper.
In a medium size bowl, add the broccoli matchsticks, sliced Brussels sprouts, sunflower seeds and raisins. Pour the vinegar dressing over the veggies and combine well. Can easily be doubled.
Serve immediately, or if time permits, let sit at room temp for an hour, stirring occasionally. Store in the fridge. Will keep up to a week.
Makes 4 servings.