Monday, January 20, 2014

Recipe Creation: Raw Kale + Brussels Sprout "Slaw"

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.  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!


  • 1 bunch lacinato kale, torn and ribs removed
  • 2 cups brussels sprouts, trimmed and quartered
  • 1 clove garlic, quartered
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp. dijon mustard
  • 2 tbsp. champagne vinegar
  • 3 tbsp. finely grated parmesan
  • 1/2 meyer lemon, juiced
  • 2 tbsp. dried currants
  • 1/4 cup roasted almonds, chopped
  • Salt, to taste


-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.

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