When I’m going to sliver brussel sprouts, I always buy the big ones. I think just using a knife to do this is easier than a mandoline. Brussel sprouts are too small to be using a mandoline, yikes scary for fingers. I also like sauteing these first. I’ve never eaten raw brussel sprouts. I’m ok with raw kale, so maybe I’ll give them a try someday.
Adapted from Sprouted Kitchen.
Ingredients
makes 4 servings
- 1 bunch dinasaur kale, sliced
- 10 large brussel sprouts, slivered
- 1 Tablespoon olive oil
- 2 Tablespoons toasted sesame seeds
- ~6 oz. soba noodles (2 of 3 sleeves of noodles in a pack)
- 4 green onions, thinly sliced
Dressing:
- 3 Tablespoons toasted sesame oil
- 1 plump clove garlic, minced
- 1 Tablespoon rice vinegar
- juice from 2 lemon wedges
- 2 Tablespoons low sodium soy sauce
- 2 pinches red pepper flakes
Slice brussel sprouts into thin slices. Toss with olive oil and saute in a pan until slightly softened and browned. Volume will reduce by ~half.
Whisk together dressing ingredients.
Slice kale into thin slices, removing thick middle stem. Cook soba according to package. Toss brussel sprouts, kale, green onions and soba noodles together. Top with sesame seeds and serve.
