Ingredients
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
Preparation
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.
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.
