Shake up your ho-hum slaw recipe with kale, brussels sprouts, and apples.

Kale and Brussels Sprout Slaw Recipe


If you’re tired of the same old cole slaw, try this upscale version. Brussels sprouts are a type of cabbage, so nothing new there. Pair them with the darling of dieticians these days, none other than kale, and kiss it with the crunchy sweetness of apple, and you have a new favorite salad. The simple homemade dressing is a snap to make, and feta cheese gives a touch of tang on top. It’s a fiber superstar that can’t be beat. Try it, and you’ll be adding this recipe to your collection in a flash.

Kale and Brussels Sprout Slaw Recipe

1/4 cup (60 mL) olive oil
2 Tablespoons (30 mL) freshly squeezed lemon juice
2 Tablespoons (30 mL) cider vinegar
1 Tablespoon (15 mL) grainy or Dijon mustard
1 Tablespoon (16 mL) liquid honey

5 cups (1.25 L) loosely packed kale
8 large Brussels sprouts, ends trimmed
1 small apple, diced
1/3 cup (75 mL) crumbled feta cheese
1/3 cup (75 mL) chopped pecans, toasted (see tip, below)

Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.

Salad: Pull the kale leaves off the stalks and discard the stalks. Stack and thinly slice the leaves. Halve the Brussels sprouts lengthwise and thinly slice. In a large bowl, combine kale, Brussels sprouts, apple and feta. Drizzle with dressing and toss to combine. Serve sprinkled with pecans.

Yield: 6 servings

Tip: Toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant. Let cool before adding to your salad.

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Best of Bridge Home CookingRecipe Source: “Best of Bridge Home Cooking: 250 Easy and Delicious Recipes” by Best of Bridge (Robert Rose)
Reprinted with express permission.

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