This weekend, my daughter has a 3-day volleyball tournament. It will be a busy weekend, but one I am looking forward to. It’s been a fun season getting to know all of the parents, watching the girls come together as a team, and being initiated into the club volleyball scene. The only thing I really don’t like about these weekends is the lack of access to descent food or any food with even a sliver of nutritional value. Before the weekend, I decided to make up a few easily transportable salads to sneak in my tote of a purse each day. This Brussels sprout Bok Choy slaw is one of those salads.
Since all the leafy greens are in season and look so fresh, I try to pick up several different varieties each week when I’m at Whole Foods. Bitter greens are a great alkalinizing food. Our bodies are constantly striving to maintain homeostasis, and part of that is keeping our bodies in a slightly alkaline state, so we can function like the well-oiled machine we were intended to. The Standard American Diet can be quiet acid forming and therefore make it quite a chore to keep a body pH of slightly above 7. To achieve an alkaline state when acid forming foods are repeatedly eaten, our bodies pull calcium from the best resource we have – our bones. Leafy greens, especially in the raw form, are an alkaline promoting food, so eating them assists our bodies in achieving that necessary slightly alkaline pH. Leafy greens are also great bone builders, as they have more vitamin K than any other food, which is crucial for the bone building proteins to function properly.
Today, I decided to make a slaw. Slaws keep and travel well, they’re raw, and they’re speedy to prepare. Any leafy green can be made into a slaw, but I chose Brussels sprouts and Bok choy both because I have them on hand and because they’re two shades of green, so I thought the result would look pretty and appetizing.
Making any leafy green into a slaw is as simple as pressing the “on” button on your food processor. I just tossed the Brussels sprouts in the food processor bowl, and pulsed until they were thoroughly shredded. Then I repeated with the Bok choy.
To make the walnut fig vinaigrette, I combined all of the ingredients in the Magic Bullet and blended them together. I chose Lucini fig balsamic vinegar, which I love. Over time, I’ve built up a variety of infused vinegars and oils as well as other interesting condiments in my pantry. Every time I go to the grocery store, I try to throw a new one in my cart. I think it’s the easiest way to prepare and cook different tastes with little effort.
I also added some walnuts (I slightly toasted mine for extra flavor) and dried figs to the Magic Bullet, which ended up contributing a lot of taste and a creamy texture. The figs with the help of a little maple syrup are also the perfect amount of sweet to combat the bitter taste of the leafy greens.
After whipping up the vinaigrette, I just tossed and refrigerated the slaw, so the flavors could marinate a little. Slaws are a sweet and crunchy way to eat your leafy greens. You can easily store or transport them for busy lifestyles. Even though I used Bok Choy to go with the Brussels sprouts, any dark leafy green would work – try kale or collard greens too.
- 1 bag or 1 pound Brussels sprouts
- 1 head Bok choy, stalks removed
- ⅓ cup fig balsamic vinegar
- ½ cup olive oil
- 2 tablespoons maple syrup
- 2-3 dried figs, chopped
- ¼ cup walnuts, slightly toasted
- 1 tablespoon thyme
- salt and fresh cracked pepper to taste
- Wash Brussels sprouts, and transfer to food processor bowl. Process until finely shredded.
- Wash Bok Choy, remove stalks, and transfer to food processor bowl. Process until finely shredded.
- In a magic bullet, combine vinegar, olive oil, maple syrup, figs, walnuts, thyme, and salt and pepper. Puree until smooth and creamy. Add a little water if you need to thin out the dressing.
- Pour dressing over greens and toss to coat.