![]() It’s kind of a classic example of what I like to do with food when I’m cooking for people in real time: take a proven flavour profile, tuck in some sort of seasonal element, and re-package it in a way that is surprising but delicious. Everyone loves it–I think people are more open to different veg if the cuts are small.īut this slaw here. It’s been my go-to for potlucks and other dinner occasions that need some green. I always add a shaved apple or pear to it as well. It has fennel, cabbage, a sweet + creamy mustard cider dressing, a few other bits. To further my shaved salad-loving point here, I’ve been repeatedly making a winner of a kale slaw from Amy Chaplin’s book since I got it a few months ago. It helps that I generally serve this kind of thing at room temperature too. But I also enjoy piling a slaw on top of some warm/roasted/sautéed foods often, so the cool aspect seems to fade out as things are inevitably mixed/lightly wilted in the bowl. The vegetables suited to this application generally have a lower water content, so that seems to help. I still almost always get my greens in though–either sautéed with chili and lemon, or roasted for crisp edges, very simply steamed, or sliced really thin with some other vegetables for a tangled-up slaw.Īnd obviously I know a slaw is technically a cold salad, but it just doesn’t feel as cold. I don’t mind some more delicate greens here and there, like arugula or baby spinach, but I prefer them topped with warm roasted veg, some cooked grains, and a little heat-spice worked in. The same principle goes for smoothies, but I still have them often because some days are just a little too crazy to not blend-a-meal, you know? This brussels sprout Caesar slaw helps me cover my salad bases all year. I just feel cold in that unshakeable damp way after I eat a big romaine salad or something similar in the winter. It’s downright delicious.I tend to not enjoy leafy/water-heavy salads so much this time of year. This salad is proof that clean eating isn’t boring. It’s perfect for lunch during the week or as a side dish for entertaining. The shaved brussels sprouts and kale won’t get soggy on you, so you can make it (and dress it!) in advance. What I love most about this salad is that it keeps very well. The fact that it’s easy on the eyes certainly doesn’t hurt either. Toss this salad up with my bright, tangy lemon vinaigrette and you’ve got one of the freshest, tastiest salads ever. ![]() They’re like the crown jewels of autumn/winter and make this salad look even more inviting! Normally I love adding dried cranberries to salads like this for chewiness, but I had a pomegranate in the fridge and I knew they would be the perfect touch. This Kale and Brussels Sprout Salad recipe came together perfectly with sweet crisp Fuji apple, green onions, and crunchy hazelnuts. I love the deep bitter flavor of kale, especially when paired with sweet fruits like apples, grapes and oranges. I added chopped curly kale to this salad to give it even more heartiness and flavor. I grow it in my garden and use it all the time in pasta, soups, salads and smoothies. It’s no secret around here that I’m a huge fan of kale. I make variations of this shaved brussels sprout salad all fall/winter long! When they’re thinly shaved, they’re crisp and crunchy like cabbage slaw but the cabbage flavor is much more mild. I prepare roasted brussels sprouts and air fryer brussels sprouts, but eating them raw is my favorite way to enjoy them. It also balances out all of my mad gingerbread and chocolate-peppermint cravings at the moment. It’s completely plant-based and loaded with nutrient rich superfoods! He’s doing great, but I’ve just got to find a way to relax with my 16 year old at the wheel.Īll that aside, I created this Kale and Brussels Sprout Salad about a month ago when I was craving something fresh, clean and crunchy. I did take my son out once after my husband taught him the basics and I was so nervous. Luckily my husband handled teaching our son to drive because that whole thing stresses me out. It’s like he jumped from taking his first steps to driving with nothing in between. Kale and Brussels Sprout Salad is clean eating at its best! This vegan salad is crunchy, addictive, and tossed in a refreshing lemon vinaigrette!ĭecember has been eventful already…my oldest son turned 16 years old! I can’t help but wonder how this happened so fast.
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