Kale and Brussels Sprout Slaw Recipe

Kale: A nutrient-dense leafy green that adds a hearty texture to the slaw.

Brussels sprouts: Shredded to add a crunchy and slightly bitter flavor.

Almonds: Sliced for a nutty crunch that complements the greens.

Parmesan cheese: Grated to add a savory and umami-rich flavor.

Olive oil: Used as the base for the tangy dressing.

Lemon juice: Adds a fresh and zesty acidity to the dressing.

Dijon mustard: Provides a sharp and tangy flavor to the dressing.

Garlic: Minced to add a pungent and aromatic depth to the dressing.

To achieve a perfectly balanced dressing for your kale and brussels sprouts slaw, make sure to emulsify the olive oil and lemon juice mixture thoroughly. Whisking the dijon mustard into the olive oil and lemon juice not only adds flavor but also helps to bind the ingredients together, creating a smooth and cohesive dressing that clings beautifully to the greens.

• kale - Substitute with spinach: Spinach has a similar texture and nutritional profile, making it an excellent alternative.

• brussels sprouts - Substitute with cabbage: Shredded cabbage provides a similar crunch and can be used in slaws effectively.

• almonds - Substitute with sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor, and are also nut-free for those with allergies.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great option for those who are dairy-free or vegan.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to balance the flavors in the slaw.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile and adds a bit of texture to the dressing.

• garlic - Substitute with shallots: Minced shallots offer a milder, slightly sweet flavor that can complement the other ingredients in the slaw.

• To store your kale and brussels sprout slaw, transfer it to an airtight container. This will keep it fresh and crisp in the refrigerator for up to 3 days.
• If you want to prepare the slaw ahead of time, you can chop the kale and shred the brussels sprouts a day in advance. Store them separately in airtight containers or resealable bags in the refrigerator.
• For the dressing, mix the olive oil, lemon juice, dijon mustard, and minced garlic in a small jar with a tight-fitting lid. Shake well and refrigerate. This can be done up to 3 days ahead.
• When ready to serve, combine the prepped kale and brussels sprouts with the dressing, almonds, and parmesan cheese. Toss to coat and let sit for 10 minutes to allow the flavors to meld.
• If you have leftovers, store them in an airtight container in the refrigerator. The slaw will stay fresh for up to 2 days, but note that the almonds may lose some of their crunch over time.
• Freezing is not recommended for this slaw as the texture of the kale and brussels sprouts can become mushy upon thawing. However, you can freeze the dressing separately in a small container for up to 3 months. Thaw it in the refrigerator overnight before using.

• If you prefer a warm slaw, gently heat a skillet over medium-low heat. Add the kale and brussels sprouts mixture, stirring occasionally for about 3-5 minutes until just warmed through. Be careful not to overcook, as you want to maintain some crunch.

• For a quick microwave option, place the slaw in a microwave-safe dish. Cover with a microwave-safe lid or plate, leaving a small gap for steam to escape. Heat on medium power for 1-2 minutes, stirring halfway through. This method is great for a quick reheat while keeping the almonds and parmesan cheese intact.

• If you prefer a more traditional approach, preheat your oven to 300°F (150°C). Spread the slaw evenly on a baking sheet lined with parchment paper. Warm in the oven for about 5-7 minutes, just until the olive oil and lemon juice dressing is slightly warmed and the slaw is tender.

• For a stovetop steam method, place the slaw in a steamer basket over a pot of simmering water. Cover and steam for about 2-3 minutes. This method helps to preserve the vibrant color and nutrients of the kale and brussels sprouts.

• If you have an air fryer, preheat it to 300°F (150°C). Place the slaw in the air fryer basket and heat for about 2-3 minutes. This method can give a slight crisp to the almonds while warming the slaw.

• For a more gourmet touch, consider reheating the slaw in a cast-iron skillet. Heat the skillet over medium heat, add a small drizzle of olive oil, and then add the slaw. Stir frequently for about 3-4 minutes until warmed through. This method can add a slight char to the brussels sprouts, enhancing their flavor.

• Large bowl: Use this to combine the kale, brussels sprouts, almonds, and parmesan cheese.

• Small bowl: Perfect for whisking together the olive oil, lemon juice, dijon mustard, garlic, salt, and pepper.

• Whisk: Essential for mixing the dressing ingredients thoroughly.

• Knife: Needed for finely chopping the kale and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the kale and garlic.

• Measuring cups: Use these to measure out the kale, brussels sprouts, almonds, and parmesan cheese.

• Measuring spoons: Ideal for measuring the olive oil, lemon juice, and dijon mustard.

• Salad tongs: Useful for tossing the salad to ensure the dressing coats all the ingredients evenly.

Pre-chop ingredients: Finely chop kale and shred brussels sprouts in advance to save time during assembly.

Use a food processor: Quickly shred brussels sprouts and mince garlic using a food processor.

Pre-make dressing: Whisk together olive oil, lemon juice, dijon mustard, and garlic ahead of time and store in the fridge.

Buy pre-sliced almonds: Purchase pre-sliced almonds to eliminate the need for slicing.

Grate cheese in bulk: Grate a large amount of parmesan cheese at once and store it for future use.