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brussels sprouts

Shaved Brussels Sprout Slaw

from Alan Roettinger’s “Extraordinary Vegan” © 2013. Reprinted with permission from Book Publishing Company. This is one outrageously delectable hot-sweet-sour-pungent-creamy tangle of crunchiness and color.
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Servings 4

Ingredients
  

  • 4 cups Brussels sprouts
  • 1/4 head red cabbage cored and very thinly sliced
  • 1 large carrot finely shredded
  • 6 tablespoons freshly squeezed lime juice
  • 1/4 cup flax oil
  • 3 tablespoons sherry vinegar
  • 2 tablespoons raw cashew butter or almond butter
  • 2 tablespoons white miso
  • 1 tablespoon reduced-sodium tamari
  • 4 cloves garlic minced or pressed
  • 2 teaspoons sriracha sauce
  • 2 teaspoons grated fresh ginger

Instructions
 

  • Peel off any wilted or discolored leaves from the Brussels sprouts. Beginning with the top, slice the Brussels sprouts as thinly as possible (a mandoline made quick, easy work of this), discarding the stem end.
  • Put the Brussels sprouts in a large bowl. Add the red cabbage and carrot and fluff with your fingers until the vegetables are thoroughly mixed.
  • In a small bowl, mix the lime juice, flax oil, vinegar, cashew butter, miso, tamari, garlic, sriracha, and ginger in a small bowl and whisk until smooth and well combined. Pour over the vegetables and toss well.
  • Serve at once.