Brussels Sprout and Kale Slaw with Herbs and Peanuts

Name: Brussels Sprout and Kale Slaw with Herbs and Peanuts
Yield: Serves 4
Ingredients: 1/3 cup, cider vinegar; 3 tablespoons, sugar; 1/2 teaspoon, ground coriander; , Salt and pepper; 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); 1/4 cup, salted dry-roasted peanuts, roughly chopped; 1 tablespoon, chopped fresh cilantro; 1 tablespoon, chopped fresh mint; , lime juice

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For a crisp, crunchy slaw that won’t end up waterlogged, we combine sliced, marinated Brussels sprouts and Tuscan kale.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME30 minutes, plus 30 minutes marinating

Brussels Sprout and Kale Slaw with Herbs and Peanuts

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

Raw Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they're ideal for picnics and making ahead. To...

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