Prepare to revolutionize your salad experience with this mind-blowing Brussels Sprout Slaw with Aji Verde Dressing! This isn't just another boring side dish – it's a vibrant, zesty culinary adventure that will tantalize your taste buds and make your dinner guests wonder how you became such a kitchen genius. Combining the crisp freshness of thinly sliced Brussels sprouts with the bold, spicy kick of Peruvian-inspired aji verde sauce, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 4 cups Brussels sprouts, thinly sliced
- 1 carrot, grated
- 1/2 cup red cabbage, shredded
- 1/4 cup cilantro, chopped
- 1/4 cup aji verde sauce
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water.
- Using a sharp knife or mandoline, thinly slice the Brussels sprouts, aiming for uniform, delicate shreds that will absorb the dressing well.
- Grate the carrot using a box grater or food processor, creating thin, even strips.
- Shred the red cabbage into thin, consistent pieces, ensuring they are similar in size to the Brussels sprout shreds.
- In a large mixing bowl, combine the sliced Brussels sprouts, grated carrot, and shredded red cabbage.
- Roughly chop the fresh cilantro, keeping some leaves whole for garnish if desired.
- In a separate small bowl, whisk together the aji verde sauce, fresh lime juice, and a pinch of salt to create the dressing.
- Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
- Let the slaw sit for 5-10 minutes to allow flavors to meld and vegetables to slightly soften.
- Taste and adjust seasoning with additional salt or lime juice if needed.
- Garnish with reserved cilantro leaves before serving chilled or at room temperature.
Tips
- Knife Skills Matter: Use a sharp knife or mandoline to get ultra-thin, uniform Brussels sprout shreds. The thinner the slice, the better the dressing absorption.
- Freshness is Key: Choose firm, bright green Brussels sprouts without any yellow leaves for the best texture and flavor.
- Let It Marinate: Allow the slaw to sit for 5-10 minutes after dressing to let the flavors meld and slightly soften the vegetables.
- Customize Your Heat: Adjust the aji verde sauce quantity to control the spice level – more sauce means more kick!
- Make Ahead Friendly: This slaw can be prepared up to 2 hours in advance, making it perfect for meal prep or entertaining.
- Optional Protein Boost: Add grilled chicken, shrimp, or tofu to turn this into a complete meal.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 12g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
