"Fennel, beets, kohlrabi, even seaweed: If you can slice it, you can transform it into an interesting slaw," writes food columnist Mark Bittman of The New York Times. Brussels sprouts are an excellent source of indole-3-carbinol, a chemical that boosts DNA repair and inhibits the growth of cancer cells, according to a 2010 study by researchers at the Ohio State University Comprehensive Cancer Center-Arthur G. James Cancer Hospital and Richard J. Solove Research Institute.
Ingredients:
1 1/2 pounds brussels sprouts
1/2 cup soy and canola-free mayonnaise*
1/4 cup lime juice
2 tablespoons fish sauce
2 teaspoons raw organic sugar
1/2 cup chopped scallions, plus extra for garnishing
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
*Make your own delicious homemade soy and canola-free mayonnaise with one of the recipes found here:
(As always, use organic content as much as possible for the healthiest recipe.)
Directions:
1. Shred brussels sprouts.
2. Whisk together mayonnaise, lime juice, fish sauce and sugar.
3. Toss with the sprouts, scallions, roasted peanuts and cilantro.
4. Garnish: More scallions.
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