Don’t you hate when you go in your fridge to grab something and it’s gone?!
With the St. Patrick’s Day sales, I picked up two heads of cabbage. I made a batch of Stuffed Cabbage Rolls with one of the heads of cabbage. I went to grab that last one and it was gone! I forgot that I used to make Roasted Cabbage “Steaks” as a side dish for my chicken the other night.
I was bummed as I had already started some Southwest Crockpot Chicken and had planned to do a make ahead slaw for quick and easy tacos. I needed a dinner that I could come home and assemble as we only had 20 minutes to eat between tutoring, karate and baseball. I started going through my fridge looking for hidden lettuce, maybe some spinach…anything fresh to go with that chicken!
I didn’t find any lettuce but I did have a big bag of Brussels Sprouts! I actually bought them to try my hand at recreating a delicious side dish that I recently had at a local restaurant called Clyde’s. It was a warm mixture of greens, kale and Brussels Sprouts. My mouth is watering just thinking about it. Well…I started thinking that maybe I could whip up a slaw using the Brussels Sprouts in place of the cabbage. Hey…they look similar – right?
Holy moly – my Southwestern Brussels Sprout Slaw was amazing. I didn’t even bother to tell my guys that it wasn’t cabbage. The slaw had the perfect crunch that you’d expect and gave those tacos that fresh taste that was just perfect!
I think next time I make my tacos, I might actually choose to do the Brussels Sprouts Slaw!
- ½ cup canola oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lime juice
- 1½ tablespoons sugar
- 1 heaping teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 pound Brussels Sprouts, cleaned and finely sliced
- ¼ cup red onion, finely sliced
- 2 tablespoons red bell pepper, diced
- ¼ cup cilantro, chopped
- salt & pepper to taste
- Make the dressing by whisking the oil, vinegar, lime juice, sugar, cumin, chili powder and cayenne in a small bowl. Set aside.
- Cut the tough stems from the Brussels Sprouts then thinly slice crosswise to create thin ribbons.
- In a large bowl, mix the sliced Brussels Sprouts, red onion, bell pepper and cilantro.
- Toss with the dressing and sprinkle with salt and pepper to taste.
- Refrigerate for at least one hour before serving.