Shaved Brussels Sprout and Kale Slaw: A Crunchy, Sweet Delight

Last updated on January 27th, 2025

Say hello to our Shaved Brussels Sprout and Kale Slaw – a dish that’s about to change everything you thought you knew about these often-misunderstood vegetables!

Why Make This Salad?

I know, I know – Brussels sprouts aren’t everyone’s favorite veg. But when you slice them super thin, they transform into delicate, crispy ribbons that bear little resemblance to the boiled Brussels sprouts of childhood nightmares.

Paired with kale, a currently popular nutrient powerhouse, magic happens.

The result? A slaw that’s light, refreshing, and packed with flavor.

What sets this slaw apart is its perfect balance of textures and flavors. The shaved Brussels sprouts and kale provide a satisfying crunch, while dried cranberries add bursts of sweetness that complement the slight bitterness of the greens. Toasted almonds bring a nutty depth and extra crunch that takes this slaw to the next level.

But the real star of the show? The lemon-Dijon vinaigrette. Tangy, zesty, and with just the right amount of bite, this dressing ties all the flavors together and makes the slaw utterly addictive.

One of the best things about this salad is you can make it ahead of time. In fact, it only gets better as it sits!

And lastly, while this slaw is fantastic on its own, don’t be afraid to get creative with it.

Try adding some crumbled goat cheese for extra creaminess, or toss in some diced apple for additional sweetness and crunch. It’s also great as a base for a heartier meal – top it with grilled chicken or salmon for a complete and satisfying dinner.

Shaved Brussels Sprout and Kale Slaw Recipe

Give this Shaved Brussels Sprout and Kale Slaw a try, and prepare to fall in love with a new favorite salad.

Ingredients

• 1 pound Brussels sprouts, trimmed and very thinly sliced
• 1 bunch kale, stems removed and leaves thinly sliced
• 1/2 cup sliced almonds
• 1/2 cup dried cranberries

For the Lemon-Dijon Vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste

How to Make

1. In a large bowl, combine the shaved Brussels sprouts and sliced kale.
2. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. Set aside to cool.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper to taste.
4. Pour the dressing over the Brussels sprouts and kale. Add the dried cranberries and toasted almonds. Toss everything together until well combined.
5. Let the slaw sit for at least 30 minutes before serving to allow the flavors to meld and the greens to soften slightly.
6. Give it a final toss before serving and enjoy your delicious, nutritious slaw!

Extra Tips

• Use a sharp knife or a mandoline to slice the Brussels sprouts as thinly as possible. The finer the shreds, the more tender and delicate your slaw will be.
• Massage the kale gently with your hands after slicing it. This helps to break down the tough fibers and makes it more palatable.
• Don’t skip the resting time! Those 30 minutes make a big difference in the texture and flavor of the slaw.
• Feel free to adjust the sweetness of the dressing to your liking by adding more or less honey.

A Slaw for All Seasons

This Shaved Brussels Sprout and Kale Slaw is perfect for autumn and winter when these vegetables are at their peak, but it’s great to have year-round. Hearty enough to stand up to rich holiday meals, but light enough to be a welcome addition to summer barbecues.

So the next time you’re tempted to pass by the Brussels sprouts and kale at the grocery store, think again. With this recipe in your arsenal, you might just find yourself reaching for them every time!

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