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Kale and Brussels Sprout Slaw

 

Serves 6
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Dressing
  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
Salad
  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)
Instructions
  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.
Notes
  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 https://www.bestofbridge.com/

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

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