Cut red onion into 2 inch thin strips. In a bowl microwave 1/2 cup apple city vinegar, 1/2 c water and 1/4 cup sugar. Stir and add in red onion. Let soak. You can add a hand full of red cabbage to weigh down the onion and add more pickled flavor to the recipe.
Cut brussel sprouts in half. Soak in 8 cups cold water and 1/2 cup kosher salt for 30 minutes. Weigh them down with a plate.
Preheat oven to 400.
Mix dressing together: olive oil, sesame oil, vinegar, toasted sesame seeds, sugar, salt and pepper.
Pour 1/4 cup of dressing into large bowl, drain brussel sprouts, toss in dressing. Lay face up on a cookie sheet and roast for 40 minutes (or until tender), turn half way through. Remove from oven and set aside.
In a large skillet pour 1/4 cup dressing into skillet. Over medium heat add in kale and cabbage, cover and cook 15 minutes, stir frequently. Add in brussel sprouts, pickled red onion, basil, and cilantro. Pour rest of dressing on top of mixture and turn off heat, let mixture set for about 5 minutes, stir mixture well and serve.
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|Serving Size: 1 Serving (2016g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 687 (50%)|
|Amt Per Serving||% DV|
|Total Fat 76.4g||102 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 45.1g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 0mg||0 %|
|Sodium 36513.4mg||1259 %|
|Potassium 6294.7mg||166 %|
|Total Carbohydrate 150g||44 %|
|Dietary Fiber 48.7g||195 %|
|Sugars, other 101.3g|
|Protein 51.9g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1382
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