Brussels Sprouts and Kale Slaw
Crunchy, fresh, and seriously good. This Brussels sprouts and kale slaw is tossed with a bright Dijon lemon dressing for a simple side that goes with just about anything.
Servings: 4
Ingredients:
For the Slaw
- 1 lb. Brussels sprouts, trimmed and thinly sliced
- 2 cups kale, finely chopped, tough stems removed
- ½ cup carrots, shredded
- ½ cup celery, thinly sliced
- ⅓ cup Parmesan cheese, shredded
- ⅓ cup almonds, sliced
For the Dijon Lemon Dressing
- 4 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 garlic clove, small, pressed
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp honey, optional
Method:
Start CookingMake the dressing
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, black pepper, and honey, if using, until well combined.
Prepare the slaw
- Add the Brussels sprouts, kale, carrots, and celery to a large bowl.
Dress the slaw
- Pour the dressing over the vegetables and toss well until evenly coated. Let sit for 15–20 minutes to allow the Brussels sprouts and kale to soften slightly.
Finish and serve
- Add the Parmesan and sliced almonds and toss gently to combine. Serve immediately or refrigerate until ready to serve. Bon appétit!
Notes:
From the kitchen
- Slice the Brussels sprouts as thinly as possible so they soften slightly while still keeping their crunch.
- For the best texture, let the dressed Brussels sprouts and kale sit for 15–20 minutes before adding the Parmesan and almonds. This gives the dressing time to soften the vegetables without making them soggy.
- Toast the sliced almonds in a dry skillet for 2–3 minutes for extra flavor and crunch.
- Add sweetness: Add the optional 1 tsp honey to the dressing for a slightly sweeter, more balanced flavor.
- Add fruit: Dried cranberries, chopped apples, or sliced pears add a sweet contrast.
- Switch the nuts: Replace the almonds with walnuts, pecans, or sunflower seeds.
- Add protein: Top with grilled chicken, salmon, or chickpeas for a more filling meal.
- Serve this Brussels sprouts and kale slaw as a fresh side with grilled chicken, salmon, steak, or sandwiches.
- It also works well as a light lunch topped with your favorite protein.
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Nutrition:
Calories: 299 kcal | Carbohydrates: 18 g | Protein: 11 g | Fat: 23 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 15 g | Trans Fat: 0.003 g | Cholesterol: 7 mg | Sodium: 274 mg | Potassium: 687 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 4705 IU | Vitamin C: 112 mg | Calcium: 223 mg | Iron: 3 mg
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Brussels sprouts
WHY WE LOVE IT
They’re incredibly versatile. Roast them until caramelized, sauté them until golden, or shave them thin for salads and slaws. Their hearty texture also means they hold up beautifully to dressings without quickly becoming soggy.
A LITTLE STORY
Brussels sprouts are small, leafy vegetables from the same family as cabbage, kale, and broccoli. They have a slightly earthy flavor and a firm texture that turns tender when cooked but stays crisp and fresh when thinly sliced and served raw.
DID YOU KNOW?
Brussels sprouts grow along tall stalks rather than individually in the ground. The little sprouts develop all the way up the stem, sometimes dozens on a single plant.