Friday, March 11, 2011

Red Cabbage and Brussels Sprout Slaw

I am over winter.  The rain has started and I am welcoming it as a sign that spring is on its way.  However, there are a few foods I will miss as winter slowly passes.  Brussels sprouts and cabbage are two of them.  In what will hopefully be a final homage to these winter veggies, I decided to combine the two to create a unique, crispy salad.  Quick and easy, this recipes takes very little preparation and is perfect to serve alongside a veggie burger, a piece of grilled chicken or fish.  This recipe would also be great raw!

Red Cabbage and Brussels Sprout Slaw

1 head red cabbage
1 pound brussels sprouts
1 tablespoon vinegar
1 tablespoon brown mustard
Olive oil

Remove any wilted or damaged outer leaves from the red cabbage and the brussels sprouts.  Cut off the bottoms of the sprouts and the cabbage.  Peel the leaves and rinse under cold water.  Stack the leaves of the brussels sprouts and thinly slice the leaves to create strips, then repeat with the cabbage.  Slice the core as thinly as you can or discard.  Toss the thinly sliced pieces together.  Drizzle a very small amount of olive oil to coat.  Lightly sprinkle salt and arrange the slaw on a baking sheet.  Broil on high for approximately 5-8 minutes.  Be sure to keep an eye on the slaw.  The cooking time will vary greatly depending on your oven.  As soon as the slaw begins to cook, toss gently and allow to cook for 3-5 more minutes.  Remove once the pieces turn slightly brown.  The slaw should be crisp with some browning but not burnt.  Combine the mustard and vinegar to create a dressing.  Drizzle over the crisp slaw.  Depending on the size of your cabbage, you may need more dressing.  If this is the case, simply double the recipe until you have enough dressing for your liking. Serve and enjoy :)

What makes this bite better?

Red cabbage has additional health benefits not present in green or savoy cabbage (It's a different color!  Different color= different nutrients).  Red cabbage is an excellent source of polyphenols and anthocyanins which provide tons of antioxidant protection against inflammation and disease.  Brussels sprouts are a good source of fiber and certain studies have shown brussels sprouts aid in protecting DNA from damage. In addition, brussels sprouts are high in glucosinolates which are shown to protect against cancer.

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