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, pepper and optional sriracha.
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.
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 thin ly 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.