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Kale & Brussels Sprout Slaw

Yields1 Serving

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

 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

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.

Nutrition Facts

Serving Size Serves 6.