Here is a recipe for a super easy salad that can be made ahead and is sturdy enough to last a few days. Shaving the brussels sprouts gives them a really nice wispy texture so they can be enjoyed raw – there are a few different ways to do this and I included a link below in case you’ve never tried it. The dressing also can be saved separately and is delicious
Shredded Brussels Sprout and Broccoli Slaw with Peanut Lime Dressing (makes ~4 servings)
- 1 pound of brussels sprouts, shredded
- 1 head of broccoli
- 1/4 cup peanut butter
- 1/2 cup water
- Juice of 1 lime + lime zest to taste
- 2 tbsp peanut oil
- 1/2 tsp salt
- 1/2 tsp shoyu/tamari
- 1/4 tsp cayenne (optional)
- toasted nuts–any kind would be yummy, but I used walnuts
To prepare, shred the brussels sprouts (here are two great methods!) and chop the broccoli into fine pieces. Combine and set aside.
In a separate bowl whisk together dressing ingredients (peanut butter, water, lime, peanut oil, salt, shoyu/tamari and cayenne) until emulsified.
Toss the dressing over the veggies and massage until evenly coated. Top with toasted nuts or seeds for a delicious and quick lunch!
Have a good day!