I have this idea that they should change the whole New Year’s being the time for weight loss and healthiness and workout resolutions instead. Because honestly when it’s 7 degrees outside and I have tons of leftover chocolate in my apartment from the holidays, all I really want to do is sit on my couch and watch worthless TV and eat the stupid chocolate without feeling bad about it. I’d prefer resolution time to fall more around March or so, in time for the thaw and the impending arrival of bathing suit season…
That said, I’m a big fan of some sort of in-between healthy-eating decisions. You won’t find me living off of salads, because honestly I don’t have the patience for that. But a hearty slaw like this one or the rendition of this recipe (also featuring Brussels, by the way) that I made this week are the perfect compromise. Hearty. Filling. But also still full of nutritious, greens-heavy ingredients.
Am I the only one who thinks this way? Are you treating yourself to an extra dose of guilty conscience or salad eating this time of year, or are you finding it a little tough to get into, like me?
Broccoli and Brussels Sprout Slaw (adapted from Smitten Kitchen)
3 small or 1 large head broccoli, trimmed and cut into medium-sized pieces
1 1/2 cups shaved Brussels sprouts (I purchased them precut from Trader Joe’s, but I would guess you’re working with about 10 Brussels sprouts)
2/3 cup slivered almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped
1/2 cup buttermilk, well-shaken
1/4 cup mayo (or Greek yogurt)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped red onion
Blend dressing ingredients in a food processor until onion is evenly blended and season with salt and pepper. Then toss evenly with remaining salad ingredients and refrigerate. This will allow the slaw time to develop its flavors a bit and for the dressing to become its tastiest. Slaw will keep for up to a week in the fridge.