Brussels Sprouts Slaw with Cashew Dressing | Serves: 4
Description
Brussels sprouts are my comfort food, boiled until soft, topped with a knob of sweet butter and crackling of pepper. This raw winter salad of finely shredded Cruciferous family vegetables makes a colorful and chunky side salad, with a delicious vegan salad dressing made with cashews. It has a crunch-like chicken salad, and I often serve alongside the White Beans and Farro salad, both recipes are from The New Heirloom Garden.
Ingredients
4 cups Brussels Sprouts (about 2 pounds)
½ small red onion, finely chopped
2 leaves curly kale leaves, finely chopped
½ cup Parmigiano-Reggiano cheese
1/3 cup dried currants
½ cup chopped walnuts, lightly toasted in a dry skillet
Instructions
Trim the stem and outside leaves of the Brussels sprouts, and coarsely chop into small pieces. Transfer to a salad bowl, add the onions, and chopped kale, cheese, currants and walnuts.
Cashew Curry Dressing | Makes ½ cup)
½ cup cashews, soaked in ½ cup boiling water for 10 minutes
1 ½ tablespoons lemon juice
1-tablespoon curry powder
2-teaspoon maple syrup
½ teaspoon sea salt
¼ apple cider vinegar
Combine the ingredients in a blender, white on high speed to puree until smooth. Taste and adjust the seasoning. Pour over the Brussels sprouts, toss and refrigerate until ready to serve.
Trim the stem and outside leaves of the Brussels sprouts, and coarsely chop into small pieces. Transfer to a salad bowl, add the onions, and chopped kale, cheese, currants and walnuts.
Cashew Curry Dressing | Makes ½ cup)
½ cup cashews, soaked in ½ cup boiling water for 10 minutes
1 ½ tablespoons lemon juice
1-tablespoon curry powder
2-teaspoon maple syrup
½ teaspoon sea salt
¼ apple cider vinegar
Combine the ingredients in a blender, white on high speed to puree until smooth. Taste and adjust the seasoning. Pour over the Brussels sprouts, toss and refrigerate until ready to serve.
