Fall

Kale + Brussels SproutĀ "Slaw"

January 20, 2014
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

  • Serves 2-4
Ingredients
  • 1 bunch Lacinato Kale
  • 2 cups Brussels Sprouts, trimmed and quartered
  • 1/3 cup Extra-Virgin Olive Oil
  • 1 Clove Garlic, Quartered
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Champagne Vinegar
  • 3 tablespoons Finely Grated Parmesan
  • 2 tablespoons Dried Currants
  • 1/4 cup Roasted Almonds, Chopped
In This Recipe
Directions
  1. Place brussels sprouts in a vitamix, blender, or food processor and blend.
  2. Once shredded, transfer the brussels sprouts into a large bowl.
  3. Repeat this same process with the kale and garlic.
  4. Transfer the kale and garlic to the bowl with the brussels sprouts.
  5. In a small bowl, combine the olive oil, mustard, vinegar, parmesan & lemon juice.
  6. Mix the dressing with a fork until emulsified and season with salt.
  7. Toss the kale and brussels sprout slaw with your dressing.
  8. Top with almonds and currants and serve.

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