Spring is here and summer is just around the corner and that means it’s finally the season for cookouts and summertime salads!  Mix things up this year, and try this variation on a classic summer dish, coleslaw.  This salad is inspired by Asian flavors and leaves out the heavy mayo.  Remember to choose organic when buying your Brussels sprouts to avoid pesticide residues!

The Science

A study conducted in Poland tested 365 samples of broccoli, Brussels sprouts, cauliflower and Chinese cabbage for residues of 130 different chemical pesticides. More than 30% of the produce sampled tested positive for at least one insecticide residue, and 4% of the samples tested positive for more than one pesticide. Chlorpyrifos, an organophosphate pesticide linked to negative health effects in children, was the most commonly detected pesticide with more than a quarter of the produce samples testing positive. Almost 10% of the samples exceeded the maximum residue levels allowed on crops. The authors of the study recommend “continuous monitoring and tighter regulation of pesticide residues in vegetables.”

The Recipe

Ingredients

• Photo Credit: Cajsa Lilliehook

  1 lb. organic Brussels sprouts

• ¼ c. chopped organic red onion
• 5 Tbs. soy sauce
• 3 Tbs. sesame seed oil
• 2 Tbs. fresh organic lime juice
• organic sunflower seeds for topping

Thinly slice Brussels sprouts lengthwise and steam until they become tender, about 4 minutes.  Transfer steamed Brussels sprouts to a serving bowl and combine red onion, soy sauce, sesame seed oil, and lime juice.

Serve warm or at room temperature.  Top with crunchy sunflower seeds and enjoy!

Banner Photo Credit: Franzi Meyer; unsplash.com