Kale & Brussels Sprout Slaw
I don’t think I’ve ever been as excited about a big bowl of greens. The hardy, wintery kind – a tub of spring mix just won’t cut it here. Nor would straight-up kale – I actually went to the store just to buy a couple handfuls of Brussels sprouts to add to the bowl – the biggest ones I could find, to make them easier to slice. They were more like mini cabbages. I needed something I could really chew on.
It has been a food-heavy week; there have been restaurant openings, I got to emcee a fancy brunch at River Cafe and dinners at CharCut (where for the first course of our progressive dinner they served us one-pound wild boar and Chorizo meatballs smothered with bone marrow béchamel), Catch and Sky 360, and Geoff Rogers‘ new restaurant, Market. We went for ‘shroom pizza and ice cream, checked out Candela Lounge, and after all that I practically ran to Mango Shiva on Saturday morning when I heard they had added butter chicken waffles to their brunch menu.
(If you thought naan was a good pairing, wait until you try butter chicken over crispy waffles.)
And looking back here I’ve been all about chocolate muffins and browned butter blondies, meatballs and mac & cheese. With bacon! See? Kale is clearly called for.
Brassicas (cabbage, kale, Brussels sprouts) and lemon and Parmesan get along splendidly; and I love it thinly sliced into slaw. Haters of Brussels sprouts – my parents are among them – are typically turned off by the bitter, sulfur-like taste they tend to take on when they’re even slightly overcooked. Eating them raw eliminates any chance of that; when I served this to my mom and dad last night, both had seconds. (I didn’t inform them of the presence of B. sprouts until after.)
I’m making a second batch tonight – a single batch isn’t quite enough of a ballast. And tomorrow, I think I’ll try the leftovers topped with a poached egg. And add more Parmesan than these pictures would suggest – it’s a salad, so add everything to suit your taste.
Kale & Brussels Sprout Slaw
AuthorJulieThis salad could really be made out of any ratio of Brussels sprouts to kale - or just one of them. Adapted from Bon Appétit.
Remove 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.
To 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.
Ingredients
Directions
Remove 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.
To 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.
I can’t figure out why, but the best Brussel’s sprouts are showing up at the market right now…so glad to have this recipe, what a refreshing way to use them!
Looks stellar! I think this is the time of year a lot of people start to crave more roughage, as kind of a spring cleaning for the digestive tract. (I know I do.) I made your thousand island slaw last night–loved it–and am writing this one into the weekly meal plan as well!
This looks great. It was also great to hear you describe it on the EyeOpener today. I don’t usually have the pleasure of listening to your segment. It made my day today.
Aw, you made my day Maureen!
I think this is on a lot of people’s dinner menus tonight! What a fantastic looking salad!
Yum-o! I’m totally adding this to my meal plan this week.
No one in my family enjoys kale. Nevertheless, I forged ahead and made this recipe last night. Yowza! This was yummily brilliant — I’m bringing it to a family potluck on the weekend! But I’m not telling anyone what greens are in it.
I love Kale and Brussels sprouts so am looking forward to trying this! Thanks for posting!
Made this tonight and surprisingly not Brussels sprout like. We loved it and will be a make again recipe . Great dressing!
Wonderful winter slaw. Who knew you could eat brussels spouts raw? Thank you.
This is a wonderful recipe. Thanks, Julie 🙂
Looks delicious! I will have to try this. And add bacon, because it’s the only way my husband will eat brussels sprouts.
Julie, this features on the RamaJohn menu tonight. 🙂 Four years since you joined us for the festivities. How does time go that quickly??
Julie…that salad is amazing! Now I finally have a way to enjoy kale and brussel sprouts! Thanks so much!
What a perfect late winter salad! I planned to keep it going for a few days, but we ate it all In one sitting. YUM!
Just made this for supper. It is wonderful. Never would have thought to use raw brussel sprouts
I made this for supper last night with perogies and bison garlic sausage as a quasi-gourmet Ukrainian meal (brussel sprouts are like cabbage, right?) I didn’t know whether the kids would like it but they ate it up! We’re definitely making it again.
I’m so glad everyone is liking this so much! I must have eaten five batches this week…
Hello! I’ve been a (somewhat quiet) reader for some time now, but I saw this recipe and wanted to invite you to share it – or any healthy meal/snack you’ve enjoyed over the past month – at my link-up (http://bit.ly/YCpeHq) to celebrate National Nutrition Month. I’m hoping to get people to come together to celebrate all of the different ways to eat healthfully, and I think my readers would love this salad, which looks out of this world!
I made this salad last night. Unfortunately all the leftovers were taken for lunches by – I might add, brussel sprout haters….And they didn’t leave me a morsel to taste “day old”. So I’ve texted them to make sure someone brings more sprouts and almonds home so that it can be made again….and again….and again. It’s probably going to be a twice weekly thing in the fridge. Thanks
Just made this for the first time and loving it!
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