Ok, so remember that amazing creamy dressing that is made from apples? Well I tried it with a peach and it’s RIDICULOUS!! This dressing comes out kind of like a mayonnaise which was perfect for this slaw. The gears are turning, wondering what kinds of other fruits I could use for this dressing!?
I love the combo of cooked and raw in a salad. It gives salads depth and adds texture too. Brussels sprouts are always fantastic roasted and I figured they could be like little veggie croutons. A little toasty, a little crunchy and packed with flavor.
I shredded the cabbage nice and fine on the mandolin and added walnuts and the other half of the peach that I didn’t use for the dressing. The result was tangy deliciousness with pops of sweetness from the peaches and lots of different kinds of crunch from the walnuts, Brussels sprouts and shredded cabbage.
I didn’t get any process shots of this one… sorry!! I was really just messing around in the kitchen but it came out so good that I really wanted to share. I’m really pleased with this experiment so I hope that my description is enough to get you pumped about it too!!
- 1/2 head of cabbage, sliced very thin (I used a mandolin)
- 1 ripe peach, washed and halved
- 1/4 cup of walnuts
- 1 lb of Brussels sprouts
- 2 Tablespoons of miso paste
- 3 Tablespoons of white wine or champagne vinegar
- 2 teaspoons lemon zest
- 5 black peppercorns
- 1/2 cup of olive oil
- Preheat the oven to 400 degrees F.
- Trim the Brussels sprouts of any tough stems and outer leaves and then cut them in half. Toss them in oil and salt and then roast in the oven for about 20 minutes or until they are golden crispy around the edges.
- Cut one half of the peach in chunks and toss into the blender (I use a Vitamix). Take the other half and cut into whatever shape you want to have in your salad, chunks, slices, it’s your world.
- Add miso paste, vinegar, lemon zest, peppercorns to the blender with the peaches and blend it up into a smooth liquid.
- With the blender on, slowly drizzle in the oil. You should see it start to thicken up as you pour out the last drops of oil.
- Taste and adjust salt to taste.
- In a large bowl toss the shredded cabbage, Brussels sprouts, walnuts and remaining peach, cut how you like. Pour the dressing over and toss to coat.
- Serve immediately or store for later and have for lunch. It has more of a coleslaw vibe the longer you let it sit.