Raw brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they're ideal for picnics and making ahead. To keep our slaw crisp and light, we left the Brussels sprouts raw and marinated them in the dressing to soften them just slightly. A vigorous massage tenderized the kale leaves in just a minute. A simple cider and coriander vinaigrette, fresh cilantro and mint, chopped peanuts, plus a squeeze of lime juice gave this slaw a refreshing Southeast Asian profile. Tuscan kale (also known as dinosaur or Lacinato kale) is more tender than curly-leaf and red kale; if using curly-leaf or red kale, increase the massaging time to 5 minutes. Do not use baby kale.
1/3 cup cider vinegar
3 tablespoons sugar
1/2 teaspoon ground coriander
Salt and pepper
2 tablespoons extra-virgin olive oil
1 pound brussels sprouts, trimmed, halved, and sliced very thinly
8 ounces Tuscan kale, stemmed and sliced into ¼-inch strips (4½ cups)
1/4 cup dry-roasted, salted peanuts, roughly chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1. Whisk vinegar, sugar, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Whisking constantly, drizzle in oil. Add brussels sprouts and toss to combine. Cover and let sit at room temperature for at least 30 minutes or up to 2 hours.
2. Vigorously squeeze and massage kale with hands until leaves are uniformly darkened and slightly wilted, about 1 minute. Add kale, peanuts, cilantro, and mint to bowl with brussels sprouts and toss to combine. Season with salt and lime juice to taste and serve.
Copyright 2016 America's Test Kitchen. All rights reserved. Used with permission.
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