chili + coconut brussel sprout slaw

I originally intended for this recipe to be a thanksgiving side dish, but after making it and devouring for lunch, I realized that this is an any-kind-of-day dish. However, it still will be gracing my thanksgiving table this year under the: need-something-raw-and-healthy-on-my-plate category.  

As thanksgiving goes, I don't like to get too fussy. I do fuss over the pie, and I do fuss over the stuffing, but as for everything else, not so much. I like to go with things that are familiar, things that I have made before, things that I can throw together easily, and things that are not going to leave myself and my guests feel .... overwhelmed. What makes the meal special is spending the day with family and friends, not having to worry about anything else except for being there and sharing a meal. In our home it's less about stuffing our face and more about being together.  

What sets the food apart from any other meal is that I will make one or two things more than a normal dinner party, and of course the turkey (because who actually roasts a turkey except for on thanksgiving), and that is it. I try to make just enough for everyone, because I certainly don't want to be eating thanksgiving leftovers for weeks.  

Since some of the items on the thanksgiving table are on the heavier side, I think it is always a good idea to balance things out by having at least one or two dishes on the lighter side. I always feel better when I have something raw and salad-like on my plate. This chili coconut brussel sprout slaw will do the trick. 

Even though this dish has a tropical/Thai kinda of feel, I know it will be the perfect balance to the butter and gravy, and might even afford some appetite for an extra since of apple pie. 

chili + coconut brussel sprout slaw

SERVES about 4-6

INGREDIENTS

2 cups of brussles sprouts, shredded with a mandolin
2 cups of purple cabbage, sliced super thin
2 green onions, sliced thin
1/2 cup of cilantro, roughly chopped
2 tablespoons of sesame seeds
1/2 cup of shredded unsweetened coconut (plus a little more to top if you like)
 

for the chili coconut lime dressing:
1/2 cup of coconut milk (the kind that comes in a can)
2 tablespoons of grapeseed oil
the juice and zest of 1 lime
1 small jalapeño, seeded and minced
a pinch of salt

**** If you are the kind of person who like a little extra dressing on the side, I would double this chili coconut lime recipe. It certainly will not go to waste. 

METHOD

Make the dressing:

• Place all of the ingredients for the dressing into a small bowl, and whisk to combine. Set aside until you're ready to dress the slaw. 
   

Then make the slaw and add the dressing:

• In a dry frying pan, toast the coconut over medium-low heat until it turns light brown (for a couple of minutes). Remove and add to a large bowl where you are going to combine the rest of the ingredients. 
• In the same bow, combine the rest of the ingredients for the slaw: the sprouts, cabbage, green onion, cilantro, and sesame seeds. Toss until everything is combined. 
• Pour the dressing over top and massage the dressing into the slaw. Serve immediately, or shortly after dressing the slaw.