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
Continue After Advertisement
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
Directions
-
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.
-
Top with almonds and currants and serve.
See what other Food52ers are saying.