I have been going to the gym religiously for almost four years. I am amazed at what happens on the very first days of each New Year. An unexplainable sense of commitment, fight, and courage to change fills the fitness clubs I go to. And while this feeling is contagious, it is disappointing to see the crowds die and the lines shorten after just a couple of weeks.
Changing our habits, as hard and daunting as they may be, feel good in the long run. I don’t want to give a healthy eating active lifestyle lecture, I just want to share with you recipes that inspire you to make those changes that can give you health, a better body, and a good spirit.
And in that spirit I bring you a recipe that is cleansing festive, and fun to eat. Fennel, red cabbage, and Brussels sprouts match beautifully. The cilantro just brightens everything. The combination of crunchy vegetables and a delicious dressing full of spice and umami make this winter slaw a special one.
New Year’s Eve Winter Slaw
Inspired from here
20 minutes to make
- ½ small red cabbage
- 10 Brussels sprouts
- 1 fennel bulb
- 1 bunch cilantro (roughly chopped)
- ½ cup roasted hazelnuts
- Juice of 1 lemon
- ½ tsp. cayenne pepper
- 1 tsp. maple syrup
- 2 tsp. white rice vinegar
- 1 tbsp. tamari (gluten free soy sauce)
- 3 tbsp. olive oil
Start by removing the outer leaves of the cabbage. Slice it in half, then to quarters. Remove core. Cut quarters into 1/8” slices using a sharp knife. Don’t fuss about it, its OK if a couple slices are a bit thicker or thinner. Repeat steps to clean and shred Brussels sprouts and fennel. Place all vegetables in a clean bowl with the chopped cilantro. Sprinkle with salt and pepper to taste. Set aside.
To make dressing, whisk all ingredients together until well incorporated. Add dressing to vegetables. Let marinate for at least ten minutes before serving. When ready to serve add chopped roasted hazelnuts and garnish with cilantro leaves. Serve immediately. Slaw will hold in the refrigerator for another day.