Brussels Sprout & Kale Slaw

Brussels Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. I posted this recipe last year….

The original recipe has the kale & brussels sprouts cut thinly, but I like a quick prep & I never seem to get the vegetables sliced as thinly as I like,  so I use my food processor to shred the vegetables. This makes this salad into more of a slaw then a traditional salad. I use the shredder blade for the brussels sprouts & the slicing blade for the kale. When the lid is removed, there is a strong whiff of ‘green’ which smells like outside. I love it! Not sure where the original recipe came from, my friend gave it to me.. but I give credit to whomever made it originally!

Here is the recipe, inspired by the original.   I have doubled it to accommodate a whole bunch of kale

Brussels Sprout & Kale Slaw

Ingredients

2/3 shelled sunflower seeds

1 lb brussels sprouts, trimmed & cleaned

1 bunch of kale, leaves removed from the stem,  wash & dry the kale

Dressing

2 tbsp grainy mustard

6 T fresh lemon juice

2 1/2 tbsp maple syrup

1 tsp coarse salt or to taste

4 T olive oil

Optional; 1 cup dried cranberries or currents *** I did not add any of the fruit this time, so they are not in the picutres, but I really like the addition of them to this salad

Method

  1. In an ungreased skillet, toast the sunflower seeds, stirring often to avoid burning. Let cool
  2. Using a food processor with the grater blade, grate the brussels sprouts. ***alternately you can slice these very thinly
  3. Put the grated brussels sprouts into a large bowl
  4. Using a thin slicer blade in the food processor & the feed tube, slice the kale ***alternately you can thinly slice the kale by hand
  5. Put the sliced kale into the bowl with the brussels sprouts
  6. Make the dressing:     In a jar ( to shake the dressing) or bowl to whisk it,,, add the grainy mustard, lemon juice, maple syrup, salt & oil. shake well or whisk until combined.
  7. Pour the dressing over the prepared brussels sprouts & kale,  mix well
  8. Add the cooled sunflower seeds & cranberries or currents if using to the brussels sprouts & kale & toss to combine!

Enjoy!

This salad is good right away or make ahead as it is good for several days.

 

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Toast the sunflower seeds & let cool
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Shredded brussels sprouts

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Kale removed from the stems
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Sliced kale
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In a bowl, but I had to get a bigger bowl, this one was too small to mix it all up!
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These colours are beautiful & it smells fabulous
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Add the dressing
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Add the seeds & mix well
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Once mixed I put it all back into the blue bowl….
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YUM

 

 

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One Comment Add yours

  1. mistimaan says:

    Nice and tasty recipe 🙂

    Like

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