Last weekend we had dinner at Mom’s house and she served us the most amazing marinated chicken with a delectable cilantro and jalapeño based sauce. “WHAT IS THIS?” I demanded to know. She said it was a Peruvian green sauce. Of course, I immediately looked it up and was pretty shocked to learn that this Peruvian green sauce is kind of a THING, and it’s called Aji Verde. Perhaps you’ve heard of the flavorful and delicious Aji Amarillo before, but I had never known this glorious green concoction. I was so enamored with it, that I made the Aji Verde again the next night and used it as a dressing for Brussels Sprout Slaw (which should also now be a thing because it was absolute cruciferous perfection)!Jump to Recipe
Farmers’ Market Finds
On a recent visit to our local Farmers’ Market we picked up the most colorful purple and green brussels sprouts. We are huge fans of brussels sprouts in this house, and they make an especially delicious, if slightly atypical base for slaw. When the sprouts are thinly sliced, a rosette appears. You’ll find that some of the tiny outer leaves shed off – don’t discard those because when they tossed together in a bowl, they make a sweet combination of rosettes and miniature cabbage patch leaves. They are especially striking if you can find the purple tinged sprouts.
How to Make Aji Verde Sauce
Aji Verde is the most addictive, glorious combination of ingredients ever. It’s creamy and bright, spicy and fresh and it’s perfect on practically everything like grilled chicken and fish, a dip for fresh veg, or this crunchy brussels sprouts slaw.
It’s really quite simple to make Aji Verde. Here’s what you’re going to need:
- 1 cup packed fresh cilantro
- 2-3 jalapeño peppers (veins and seeds removed if depending on the level of heat you like)
- 2 cloves of garlic
- 1/2 cup mayo
- 1/4 cup sour cream
- juice from one lime (1 T)
- pinch of salt & pepper
- olive oil to thin, if needed (1-2 T)
This whole shebang gets blitzed in a blender, then it’s ready to go!
Brussels Sprout Slaw with Aji Verde Dressing is the Best Ever
It just is. Let’s face it, baby anything is cute, and brussels sprouts are basically baby cabbages. They are so gorgeous when sliced and they taste delicious too. For this brussels sprout slaw, I decided to lean tropical since I figured it would compliment the Aji Verde Dressing beautifully. Here’s what you’ll need to make it:
- 1 pound of brussels sprouts, very thinly sliced
- 1/2 pineapple, peeled, cored and diced
- 1 bunch of radishes, washed well and julienned
- 1/2 small red onion, minced
- 1/4 cup fresh cilantro leaves
- 1/4 cup toasted pepita seeds (pumpkin seeds)
Toss everything in a large bowl and dress with the Aji Verde dressing. Serve immediately or chill for a few hours until ready to eat.
I think you’re going to love this Brussels Sprouts Slaw with Aji Verdi dressing as much as we did. It tasted so fresh and summery I know I’ll be serving it all summer long.
LOVE BRUSSELS SPROUTS? TRY THESE RECIPES!
- Peas & Brussels Sprouts w/ Mint Jalapeño Vinaigrette
- Roasted Brussels Sprouts & Radishes with Gorgonzola
If you make this recipe, or any other recipe from my blog, drop a comment below and be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes! Thank you!
Brussels Sprout Slaw with Aji Verde Dressing
For the Aji Verde Dressing
- 1 cup packed fresh cilantro
- 2-3 jalapeño peppers chopped (veins and seeds removed if depending on the level of heat you like)
- 2 cloves garlic chopped
- ½ cup mayo
- ¼ cup sour cream
- juice from one lime 1 T
- pinch salt & pepper
- extra virgin olive oil to thin if needed (1-2 T)
For the Brussels Sprout Slaw
- 1 pound brussels sprouts very thinly sliced
- ½ pineapple peeled, cored and diced
- 1 bunch of radishes washed well and julienned
- ½ small red onion minced
- ¼ cup fresh cilantro leaves
- ¼ cup toasted pepita seeds pumpkin seeds
- Make the dressing. Put the cilantro, chopped jalapeño, garlic, mayo, sour cream, and lime juice in a blender and blitz until smooth. If it’s very thick, add 1-2 tablespoons of oil to thin a little. Taste for seasoning and salt and pepper to taste. Refrigerate until ready to use.
- Make the slaw. Toss the brussels sprouts, pineapple, radishes, onion, cilantro, and pepita seeds in a salad bowl. Top with enough dressing to evenly coat everything. Serve immediately, or within 3 hours. If not serving right away, refrigerate until ready to serve.