Big Cabbage Little Cabbage - Peanut Slaw

Brussel sprouts are basically teeny tiny cabbages!  Although, alas, probably not from Brussels.  The Internet says HERE they're probably from ancient Rome.  Huh.

Anyway they are pretty tastey.  We have a recipe here this week that lets you try them raw instead of the usual steam/fry/boil thing that can leave them pretty flat and stinky.  We borrowed the recipe from THIS website, which is full of great ideas for eating fresh veggies.  Give it a go!

Peanut Brussel Sprout and Cabbage Slaw

1 cup of thiny sliced brussel sprouts
2 cups of thiny sliced cabbage - savoy, nappa, or green cabbage, whichever you like!
1 shredded carrot
A blob of peanut butter (a few tablespoons)
A splash of vegetable oil (you don't need much since peanut butter is pretty fatty)
2 tablespoons of cider vinegar
1 tablespoon of honey or sugar
Salt or soy sauce to taste

Directions

Shred up all those veggies into a bowl!  Whisk together the dressing ingredients, adding a little bit of water if you need to so that it pours over the cabbage.  Let it sit in the fridge for a bit.  Before serving, give it a taste and add some salt or soy sauce if you like.  Other additions are great here, too - chopped cilantro, chopped red onion, diced tomato - experiment a bit! 

Yay veggies!