Summer won’t be here for months according to the calendar, but that doesn’t mean we have to wait until July to break out our cole slaw recipes. Cabbage is the perfect vegetable to bridge the winter-to-spring divide with its crisp texture and earthy, slightly sweet flavor.
Since heavy, creamy cole slaw doesn’t appeal to me most of the time, I was thrilled to discover some healthier and tangier slaws that hold the mayo. I developed a slew of healthy ethnic slaws for Relish Magazine, but one of my favorites is this one made with pale green baby Brussels sprouts.
Brussels sprouts are delicious raw, when thinly shaved and mixed with lemon, toasted walnuts and pecorino romano in this wintry slaw.
Cabbage and the other cruciferous vegetables all share a subtle sweetness and can star in a range of creative salads and slaws. Cabbage is delicious raw and adds a crunchy component to any meal. Treat it like you would any lettuce: chop up the cabbage of your choice, drizzle it with olive oil, lemon juice, salt and pepper, cilantro and minced garlic if you dare to make a fresh and light slaw.
This slaw makes a great side dish or even a main meal with the addition of some grilled chicken, fish or shrimp.
Look for: With red or green cabbage, choose one that feels solid with smooth, well-formed leaves. Napa cabbage should look fresh and green. Brussels sprouts should be small with tight heads that are free of yellow leaves.
The facts: Just one cup of cabbage has just 17 calories and is loaded with good stuff including Vitamin A, Vitamin C, potassium and fiber.
Bonus Points: The entire cabbage family is powerful cancer fighters; it contains 11 of the 15 plant chemicals know to fight cancer, according to the Duke Comprehensive Cancer Center.
1-1/2 lbs small Brussels sprouts
1/2 cup walnuts, toasted lightly and crushed
3 Tbs. large grated Pecorino Romano cheese
1/4 cup olive oil
3 tablespoons lemon juice
salt and pepper, to taste
Using a mandoline or adjustable blade slicer, slice the Brussels sprouts into thin disks. Toss lightly to separate the layers. Add the walnuts and Pecorino Romano cheese.
Whisk olive oil and lemon juice together and drizzle over the Brussels sprout mixture. Season to taste with salt and pepper. Serve immediately.
Makes 6 cups
Adapted from Jonathan Waxman, author of A Great American Cook, Houghton Mifflin, 2007.
