Cruciferous Crunch Slaw

Slaw
Named after a bag of shredded veggies I picked up at Trader Joe’s the other day, this recipe will have you happily munching on these oh-so-good-for you super foods and going back for more. The pre-bagged shredded stuff makes it quicker, but if you don’t have a Trader Joe’s handy or you prefer the therapeutic undertaking of shredding or thinly slicing your own veggies (it’s definitely relaxation therapy for me!), go for it. Some dried cranberries are added for a sweet-tart component and some toasted almonds for crunch. Topped with a lime-tinged vinaigrette spiced up with a little sriracha, you’ve got yourself one amazing salad!

For a filling and gluten-free meal, pair the salad with these Porcini-Crusted Red & Black Bean Cakes, substituting a simple guacamole like this one for the sauces. With avocados on sale this week at the grocery store for shockingly low price of 3 for 99 cents, I stocked up and have been making small batches of guac all week—it’s great on anything!

Cruciferous Crunch Slaw


Dressing:
2 tablespoons freshly squeezed lime juice
2 teaspoons rice vinegar
1 teaspoon honey
¼ teaspoon sea salt
Pinch or two of cumin
A squirt of sriracha
3 tablespoons extra virgin olive oil

Slaw:
One bag Trader Joe’s Cruciferous Crunch veggie mix, or
Kale, thinly sliced
Brussels sprouts, shredded
Broccoli stems, cut into thin matchsticks
Green cabbage, shredded
Red cabbage, shredded

A big handful or two of dried cranberries or golden raisins
A handful of unsalted silvered almonds, toasted
Freshly ground black pepper, to taste

In a small bowl, mix together lime juice, rice vinegar, honey, salt, cumin, and sriracha until combined. Slowly whisk in the olive oil until fully emulsified. Set aside.

In large bowl, combine veggies and dried cranberries. Drizzle with some of the dressing and toss (or just massage the dressing into the veggies with your hands—really the best way to do it!). Let stand for 5 minutes to allow the dressing to slightly soften the veggies. Add the almonds, freshly ground black pepper, and the rest of the dressing and toss again. Makes about 4-6 servings, depending on how hungry you are. Enjoy!
Bowl of slaw

 

 

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