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
Brussels Sprouts, trimmed and quartered
Extra-Virgin Olive Oil
Clove Garlic, Quartered
Finely Grated Parmesan
Roasted Almonds, Chopped
In This Recipe
Place brussels sprouts in a vitamix, blender, or food processor and blend.
Once shredded, transfer the brussels sprouts into a large bowl.
Repeat this same process with the kale and garlic.
Transfer the kale and garlic to the bowl with the brussels sprouts.
In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
Mix the dressing with a fork until emulsified and season with salt.
Toss the kale and brussels sprout slaw with your dressing.