Spicy Sprout Slaw
Love them or hate them Brussel sprouts really pack a nutritional punch as they are rich in antioxidants especially when they are uncooked. Part of the Brassica family of cruciferous vegetables which also include broccoli, cauliflower, cabbage, kale etc, they contain a sulfur-containing phytochemical called glucosinolate, which is responsible for the distinctive odour and bitter flavour. Cooking and digestion break down glucosinolates into compounds called isothiocyanates that have been researched for their anti-cancer effects,
Brussels sprouts are among the top 20 most nutritious foods according to their Aggregate Nutrient Density Index score, which measures vitamin, mineral, and phytonutrient contents in relation to caloric content. They also contain a high amount of chlorophyll, which can block the carcinogenic effects of heterocyclic amines generated upon grilling meats at high temperature.. Recent studies have reported that cruciferous vegetables including Brussels sprouts may protect humans against oxidative stress, several cancers, cardiovascular disease, diabetes, and hypertension as well as lower cholesterol levels
INGREDIENTS
150g red cabbage, shredded
150g sprouts, shredded
1 small green apple, julienned
2inches fresh ginger, julienned
1 Handful coriander, chopped
1 handful fresh mint, chopped
1/2 cup coconut yoghurt
1/2 cup vegan mayo
2 tbsp fermented hot sauce, I used the special edition @eatenaliveldn (but you can use any hot sauce)
1 tbsp lime juice
Sea salt
METHOD
Shred the sprouts and cabbage
Julienne the ginger and apple
Chop the mint and coriander and mix everything together
In a bowl add mix together the mayo, yoghurt, hot sauce, lime juice and sea salt
Stir into the slaw and leave to soften for about an hour
Before serving drizzle more hot sauce onto the slaw and enjoy
