Kale & Brussels Sprout Slaw

Kale & Brussels Sprout Slaw


March 11, 2013

This salad could really be made out of any ratio of Brussels sprouts to kale - or just one of them. Adapted from Bon Appétit.

  • Makes: Serves 6.


1/2-1 bunch leafy green kale

6-10 big Brussels sprouts

1 small chunk of purple onion, thinly sliced or minced (optional)

1/3 cup toasted sliced almonds or whole roasted, salted, almonds, roughly chopped

1/2 cup grated Parmesan, aged Gouda or Pecorino (or to taste)


1/2 cup olive oil

1/4 cup lemon juice

2 Tbsp. grainy mustard

1 small garlic clove, finely grated

1 tsp. sugar

salt and freshly ground black pepper


1Remove the ribs and thinly slice the leaves of kale (I do this by stacking or gathering them up in a bunch, then slicing through the stack); cut the Brussels sprouts in half lengthwise and thinly slice them too, holding onto the stem (and then tossing the last bit of stem out). Put them into a bowl with the purple onion.

2To make the dressing, shake all the ingredients together in a jar or whisk them in a small bowl. Drizzle generously over the kale and Brussels sprouts and toss to coat. Scatter with almonds and Parmesan and serve.


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