WHY THIS RECIPE WORKS Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two vegetables are perfect together; since the uncooked leaves hold up well for hours, they’re ideal for picnics and making ahead. To keep our slaw crisp and light, we left the Brussels sprouts raw and marinated them in the dressing to soften them just slightly. A vigorous massage tenderized the kale leaves in just a minute. A simple cider and coriander vinaigrette, fresh cilantro and mint, chopped peanuts, plus a squeeze of lime juice gave this slaw a refreshing Southeast Asian profile. Tuscan kale (also known as dinosaur or Lacinato kale) is more tender than curly-leaf and red kale; if using curly-leaf or red kale, increase the massaging time to 5 minutes. Do not use baby kale. Slice the sprouts as thin as possible; if you have a food processor with a slicing disk, you can use that for the job.
Serves 4 to 6
TOTAL TIME: 45 minutes
INGREDIENTS
- ⅓ cup cider vinegar
- 3 tablespoons sugar
- ½ teaspoon ground coriander
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 pound Brussels sprouts, trimmed, halved, and sliced thin
- 8 ounces Tuscan kale, stemmed and sliced ¼ inch thick (4½ cups)
- ¼ cup salted dry-roasted peanuts, chopped coarse
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- Lime juice
INSTRUCTIONS
- Whisk vinegar, sugar, coriander, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. While whisking constantly, drizzle in oil until combined. Add Brussels sprouts and toss to combine. Cover and let sit at room temperature for at least 30 minutes or up to 2 hours.
- Vigorously squeeze and massage kale with your hands until leaves are uniformly darkened and slightly wilted, about 1 minute. Add kale, peanuts, cilantro, and mint to bowl with Brussels sprouts and toss to combine. Season with salt and lime juice to taste. Serve.
