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Kale and Brussels Sprout Slaw


  1. 1⁄4 cup olive oil (60 ml)
  2. 2 TBSP freshly squeezed lemon juice (30 ml)
  3. 2 TBSP cider vinegar (30 ml)
  4. 1 TBSP grainy or Dijon mustard (15 ml)
  5. 1 TBSP liquid honey (15 ml)
  1. 5 cups loosely packed kale (1.25 L)
  2. 8 large Brussels sprouts, ends trimmed
  3. 1 small apple, diced
  4. 1⁄3 cup crumbled feta cheese (75 ml)
  5. 1⁄3 cup chopped pecans, toasted (75 ml)
  6. (see tip, below)
  1. Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.
  2. 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.
  3. Serves 6
  1. 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.
The Best of Bridge

This recipe is available in the book Best of Bridge Home Cooking.