Author Notes
This dish is truly divine. Brussels sprouts and kale are two of my favorite veggies, and this wholesome "slaw" is a creative way to showcase both in a totally naturally way. Both of these veggies, in their raw form, work perfectly to create a healthy alternative to coleslaw. The currants and almonds add the perfect sweetness and crunch. I love this salad as a main or a side and it's a great recipe to double because it is even more delicious the next day. So many anti-oxidents, so little time! —Weekday Gourmet
Ingredients
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1 bunch
Lacinato Kale
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2 cups
Brussels Sprouts, trimmed and quartered
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1/3 cup
Extra-Virgin Olive Oil
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1
Clove Garlic, Quartered
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1 tablespoon
Dijon Mustard
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2 tablespoons
Champagne Vinegar
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3 tablespoons
Finely Grated Parmesan
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2 tablespoons
Dried Currants
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1/4 cup
Roasted Almonds, Chopped
Directions
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Place brussels sprouts in a vitamix, blender, or food processor and blend.
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Once shredded, transfer the brussels sprouts into a large bowl.
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Repeat this same process with the kale and garlic.
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Transfer the kale and garlic to the bowl with the brussels sprouts.
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In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
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Mix the dressing with a fork until emulsified and season with salt.
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Toss the kale and brussels sprout slaw with your dressing.
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Top with almonds and currants and serve.
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