Brussels Sprout and Kale Slaw with Herbs and Peanuts

Brussels Sprout and Kale Slaw with Herbs and Peanuts is a unique and flavorful salad that combines the delicate crunch of raw Brussels sprouts with the hearty texture of Tuscan kale. The vibrant green colors and refreshing Southeast Asian profile, with a cider and coriander vinaigrette, fresh herbs, chopped peanuts, and a hint of lime juice, create a delightful and nutritious salad that will impress your taste buds. This slaw is perfect for picnics and gatherings as the raw leaves hold up well for hours, and the marinating process softens the Brussels sprouts just enough to retain their crispness. The massaged Tuscan kale adds a tender and delicate touch to the slaw. With its balance of flavors and textures, this Brussels Sprout and Kale Slaw is an excellent addition to any meal.

SERVES 4

INGREDIENTS:

• ⅓ cup cider vinegar
• 3 tablespoons sugar
• ½ teaspoon ground coriander
• Salt and pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1 pound Brussels sprouts, trimmed, halved, and sliced very thinly
• 8 ounces Tuscan kale, stemmed and sliced into ¼-inch strips (4½ cups)
• ¼ cup dry-roasted, salted peanuts, roughly chopped
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• Lime juice to taste

INSTRUCTIONS:

1. In a large bowl, whisk together the cider vinegar, sugar, ground coriander, ½ teaspoon of salt, and ¼ teaspoon of pepper. While whisking constantly, drizzle in the extra-virgin olive oil.
2. Add the sliced Brussels sprouts to the dressing and toss to combine. Cover the bowl and let the Brussels sprouts marinate at room temperature for at least 30 minutes, up to 2 hours.
3. Vigorously squeeze and massage the Tuscan kale with your hands until the leaves darken and wilt slightly, about 1 minute.
4. Add the massaged kale, chopped peanuts, cilantro, and mint to the bowl with the marinated Brussels sprouts. Toss everything together to combine.
5. Season the slaw with salt, lime juice to taste, and serve immediately.

TIPS:

• Choosing Brussels Sprouts and Kale: Select fresh and firm Brussels sprouts and Tuscan kale for the best results. Tuscan kale, also known as dinosaur or Lacinato kale, is recommended for its tender leaves. Avoid using baby kale as it may not hold up well in this slaw.
• Thinly Slicing Brussels Sprouts: To thinly slice Brussels sprouts, trim the ends and halve them. Then, carefully slice them into very thin strips. A sharp knife or a mandoline slicer can help achieve the desired thinness.
• Marinating Brussels Sprouts: Toss the sliced Brussels sprouts with the cider and coriander vinaigrette and let them sit at room temperature for at least 30 minutes, up to 2 hours. This allows the flavors to meld and the Brussels sprouts to soften slightly while maintaining their crispness.
• Massaging the Kale: To tenderize the kale leaves, vigorously squeeze and massage them with your hands for about a minute until the leaves darken and wilt slightly.

Enjoy this Brussels Sprout and Kale Slaw with Herbs and Peanuts as a vibrant and refreshing addition to your meal. The combination of raw Brussels sprouts and massaged Tuscan kale, complemented by the cider and coriander vinaigrette and the nutty crunch of chopped peanuts, creates a delightful and satisfying salad that will be a hit at any gathering or picnic.