Summer Brussels Sprout & Kale Slaw
This summer Brussels sprouts & kale slaw is crispy, crunchy, sweet, tangy, and so satisfying! Super quick to prepare, it's the perfect side dish for summer barbecues and picnics, and is great for meal prep. Add protein to turn it into a main course, too.
Servings: 6 -8 servings
Ingredients
Slaw
- 24 ounces shredded Brussels sprouts about 8 cups
- 3 cups shredded kale
- 2 cup shredded carrots
- 2 cup very finely diced celery
- 2 cup shaved almonds
- 1 cup shredded Parmesan cheese
- 1/2 cup scallions sliced
- 1/2 cup parsley and cilantro finely chopped
- Optional: 1 cup raisins
- Optional: 1 teaspoon sesame seeds
Dressing
- 1/2 cup olive oil
- 2 tablespoon Dijon mustard
- 3 tablespoon honey
- Juice of 1 and 1/2 lemon about 3-4 tablespoons
- 2 cloves garlic mince
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- If not using pre-shredded Brussels sprouts, place whole sprouts in a food processor and pulse until finely shredded.
- In a large bowl, combine the Brussels sprouts, kale, carrots, celery, almonds, Parmesan, scallions, and herbs. Sprinkle with salt.
- In a small bowl or jar, whisk together all dressing ingredients until smooth. Add a splash of water if you’d like a thinner dressing.
- Pour the dressing over the slaw and toss well to combine.
- Taste and adjust with additional salt and pepper.
Notes
Storage: Store any leftover Brussels sprouts and kale slaw in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits, making it even more delicious the next day!
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 34g | Protein: 18g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 805mg | Potassium: 1022mg | Fiber: 11g | Sugar: 16g | Vitamin A: 9823IU | Vitamin C: 122mg | Calcium: 402mg | Iron: 4mg