Brussels Sprouts Slaw

Ships and Chips

Chef: Carl Heinrich

Serves: 6
Prep Time: 25 min

Ingredients:

Slaw:

1 lb Brussels sprouts

3 medium carrots, grated

1 red pepper, julienned

½ cup chopped green onions (white and green parts)

⅔ cup lightly packed fresh cilantro leaves (optional), chopped

⅔ cup slivered almonds, toasted

¼ cup sesame seeds, black

Ginger Soy Dressing:

2 tbsp vegetable oil

2 tbsp sesame oil

3 tbsp rice wine vinegar

3 tbsp honey

3 tbsp soy sauce

1 tbsp ginger, minced

Salt and pepper, to taste

Directions:

1. To shred the sprouts first cut off the tough ends of the sprouts and any browning outer leaves. Then, shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. Transfer the sprouts to a large serving bowl and add the remaining salad ingredients.

2. In a small bowl combine the oils, vinegar, honey, soy sauce and ginger. Season with salt and pepper. Whisk until emulsified, then pour the dressing over the slaw. Toss well. Allow the salad to marinate for 10 minutes or longer before serving.