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Maven
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This easy Kale Slaw Recipe is crunchy, savory, sweet, tangy, and super quick to prepare. Full of fresh veggies, it’s an easy summer side dish that easily doubles as a main course or even as a topping for your favorite sandwiches.
Naturally gluten-free, refined sugar-free, and easy to make dairy-free, this Brussels sprouts and kale slaw is one of my go-to options for summer barbecues and picnics. Everyone always asks for the recipe!
Crispy, Savory Brussels Sprouts & Kale Slaw
My Brussels sprouts slaw is one of my favorite dishes EVER. It’s an absolute staple on my holiday table and a favorite throughout the fall. However, I wanted to find a way to incorporate the tastes and textures into a summer recipe, too.
Luckily, this summer kale slaw recipe was the result of a happy accident after raiding my garden. I tossed various leftover veggies in a bowl, and it turned out so delicious that I knew I had to share it on the blog.
Ready in minutes, this slaw requires absolutely no cooking and is so unbelievably satisfying. Even my girls gobble it up. Mix and match any ingredients you have on hand, and enjoy it all year long. It will be your new favorite way to eat your veggies!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Veggies: I combine shredded Brussels sprouts, shredded curly kale, shredded carrots, diced celery, and green onions. Cut down on prep time by using pre-shredded veggies. I find them in the salad section of my local grocery store!
- Almonds: I like to include shaved almonds for extra crunch and a subtle nutty taste. Pecans or walnuts also taste great. Or, omit the nuts completely to keep your slaw nut-free.
- Parmesan Cheese: For the best taste and texture, buy a block of Parmesan and grate it yourself. You can also substitute dairy-free Parmesan or nutritional yeast to keep your slaw dairy-free if needed.
- Fresh Herbs: I like to include fresh parsley and fresh cilantro for a pop of bright, peppery flavor.
- Optional Mix-Ins: Raisins and sesame seeds are optional but add a touch of sweet, nutty flavor and chewy, crispy textures that I love. Cranberries or sunflower seeds also taste great.
- Dijon Vinaigrette: I skip store-bought options and make a simple homemade dressing by combining olive oil, Dijon mustard, honey, lemon juice, garlic cloves, salt, and fresh cracked pepper.
How to Make Kale Slaw with Brussels Sprouts
I like to massage the kale leaves before I begin. To do so, remove the kale leaves from the tough stalks. Then, use your hands to massage them as is or with a bit of oil before combining all the ingredients. This will help break down the tough fibers, tenderizing the greens and removing some of their bitter taste.
- Prep the Brussels sprouts: Place whole Brussels sprouts in a food processor, and pulse to shred them. You can also use a mandoline. Just be very careful. The blades are super sharp! Skip this step if using pre-shredded sprouts.
- Combine ingredients: Toss all the slaw ingredients in a large bowl or a salad spinner, and season with salt.
- Make the dressing: Whisk all the dressing ingredients in a small bowl or jar until smooth. Add a splash of water as needed to achieve your desired consistency.
- Toss and serve: Pour the dressing over the slaw, and toss to combine. Season to taste, and enjoy!
More Slaw Recipes You’ll Love
Slaw
- 24 ounces shredded Brussels sprouts about 8 cups
- 3 cups shredded kale
- 2 cup shredded carrots
- 2 cup very finely diced celery
- 2 cup shaved almonds
- 1 cup shredded Parmesan cheese
- 1/2 cup scallions sliced
- 1/2 cup parsley and cilantro finely chopped
- Optional: 1 cup raisins
- Optional: 1 teaspoon sesame seeds
Dressing
- 1/2 cup olive oil
- 2 tablespoon Dijon mustard
- 3 tablespoon honey
- Juice of 1 and 1/2 lemon about 3-4 tablespoons
- 2 cloves garlic mince
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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If not using pre-shredded Brussels sprouts, place whole sprouts in a food processor and pulse until finely shredded.
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In a large bowl, combine the Brussels sprouts, kale, carrots, celery, almonds, Parmesan, scallions, and herbs. Sprinkle with salt.
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In a small bowl or jar, whisk together all dressing ingredients until smooth. Add a splash of water if you’d like a thinner dressing.
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Pour the dressing over the slaw and toss well to combine.
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Taste and adjust with additional salt and pepper.
Storage: Store any leftover Brussels sprouts and kale slaw in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits, making it even more delicious the next day!
Serving: 1servingCalories: 520kcalCarbohydrates: 34gProtein: 18gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.01gCholesterol: 11mgSodium: 805mgPotassium: 1022mgFiber: 11gSugar: 16gVitamin A: 9823IUVitamin C: 122mgCalcium: 402mgIron: 4mg
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