We are all getting antsy around here. Am I right? I hate getting taunted with a few days of warm weather, then blasted with too many days of cold. It’s a terrible tease. Tulips are peaking out of the ground. Trees are beginning to bud. Patio weather one day and then fire-place/wool socks/snuggy weather the next. Ugh.
Does anyone else feel a little bipolar weather insanity coming on? My body and cravings are in a constant state of flux… Sun!!!!! Give me fresh veggies! Give me fresh fruit! More spring greens!!!!
OOOOoooooh wait…clouds? Snow? Blaaaah. Carb me up it’s cold! Where’s the chili? Where’s the chowder? Salad, really???? Why is it not covered in cheese? Helloooo! I like my cupcake handles, thank you very much! Gotta keep some padding on this bod against the polar vortex!
Wait. But NO! Let’s think positive. Let’s all send out SPRING THOUGHTS. (Don’t roll your eyes! I’m trying to quit being so crabby….I said trying, people).
Wish for camping. Wish for tulips. Wish for gardening. Wish for the smell of grills. Wish for the sound of neighbors chatting with each other. Wish that your lawn will mow itself (get a goat). Wish that those cupcake handles will magically disappear once bathing suite season rears its ugly head (or maybe swimming t-shirts will come back in style).
As you send out your good vibes into the world, here is my positive food vibe. I used one of my fave winter veggies, brussels sprouts, to make a springy slaw! Lime and cilantro pump this puppy up another notch. Red cabbage makes this a total beauty to serve. Oh ya, give me a badge! Healthy and Hawt!
Personally, I love this slaw on my fish tacos. Mmmmmm….recipe to come later. So put down the carbs and chili for just a few minutes and try to get a positive spring mind.
Maybe if we all think positive, spring will finally move in for good. But summer will stay asleep for a loooong time.
Lime Cilantro Brussels Sprout Slaw
- 1/2 lb medium-sized brussels sprouts, ends trimmed
- 1/2 head small red cabbage
- 1/4 cup cilantro, chopped
- 2 green onion, white and green parts sliced
- juice of 1 large lime (about 2 to 3 tablespoons)
- 1 to 2 tablespoons olive oil
- 1/4 teaspoon salt
- Remove any brown or spotted out leaves of the sprouts. The sprouts can be shredded several different methods: shredded in a food processor (using the slicing blade), sliced as thin as possible using a good knife, or using a mandolin slicer. Place in a large bowl.
- Shred half of a head of small red cabbage or slice as thin as possible. Add the shredded cabbage, cilantro, and green onions to the large bowl.
- In a small bowl, whisk lime juice, salt, and olive oil together. Pour dressing over shredded veggies. Toss and allow to sit at room temperature for at least 30 minutes, stirring occasionally to distribute the dressing. Eat up!