For the Brussel Shiitake Salad
- 1 1/ 2 cups brussel sprouts, quartered
- 1 tablespoon avocado oil
- Sea salt
- 1 cup sliced shiitake mushrooms
- 1 tablespoon coconut aminos
For the Slaw
- 1 cup purple cabbage
- 2 tablespoons thinly sliced cilantro
- 1 lime, juiced
- 1 teaspoon toasted sesame oil
- 1/ 4 cup avocado, cubed
- Toasted sesame seeds
- sliced serrano pepper
Make the Brussel Shiitake Salad
Hear the oil in a pan over medium-high heat. Add Brussel sprouts and salt to the hot pan. Cook for 5 minutes or until gloden, flipping once or twice.
Mix in shiitake and coconut aminos. Saute until shiitake are fully cooked and golden, and 3-5 minutes.
Make the Slaw
Toss all ingredients together in a small bowl until well combined. Then gently toss in avocado cubes.
Plate the brussel sprouts and shiitakes and top with cabbage slaw. Garnish with toasted sesame seeds and sliced serrano pepper to taste.