Brussels Sprout And Kale Slaw With Herbs And Peanuts From Npr

• 1/3 cup cider vinegar
• 3 tablespoons sugar
• 1/2 teaspoon ground coriander
• 2 tablespoons extra-virgin olive oil
• 1 pound Brussels sprouts, trimmed, halved and sliced very thinly ("You could probably also shred it with a food processor," says Kimball.)
• 8 ounces Tuscan kale, stemmed and sliced into 1/4-inch strips
• 1/4 cup dry-roasted, salted peanuts, roughly chopped
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• Lime juice
• Salt and pepper

1. Whisk vinegar, sugar, coriander, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Whisking constantly, drizzle in oil. Add Brussels sprouts and toss to combine. Cover and let sit at room temperature for at least 30 minutes and up to 2 hours.
2. Vigorously squeeze and massage kale with hands until leaves are uniformly darkened and slightly wilted, about 1 minute. Add kale, peanuts, cilantro and mint to bowl with Brussels sprouts and toss to combine. Season with salt and lime juice to taste and serve.

cider vinegar, sugar, ground coriander, extravirgin olive oil, brussels, kale, peanuts, fresh cilantro, fresh mint, lime juice, salt

Taken from www.epicurious.com/recipes/member/views/brussels-sprout-and-kale-slaw-with-herbs-and-peanuts-from-npr-52972901 (may not work)