Winter has been hanging on tight this year. Here in Ohio, I think most of us are ready to ditch our winter coats for good and dust off our summer dresses and wedge sandals. Lately, we have had days where it feels like spring is here to stay and days where it still feels like mid January. This slaw is a bit reminiscent of mother nature's current identity crisis. It uses winter veggies (kale and Brussels sprouts) yet has a light and bright warm weather citrus flavor. Not only are greens and citrus a match made in flavor heaven, but the vitamin C in citrus helps our bodies better absorb the iron found in leafy greens!
Not too often do you hear "fantastic" and "Brussels sprouts" in the same sentence, but I think this recipe is deserving of that. Have you ever shredded Brussels sprouts? If not, it might become your new favorite thing. These Brussels are a far cry from the under-whelmingly dull (and blah) boiled Brussels sprouts you might have had growing up. Shredding the sprouts helps keep a little crunch and makes them much more palatable (in my opinion). I love to lightly saute the shredded sprouts in a little olive oil but feel free to eat them raw as well.
As I mentioned on Instagram the other day, I would be perfectly fine with eating this salad every day for the rest of my life ;) No really, though. It's really really good. The dressing in this slaw is tangy and a little sweet and the pine nut "parm"...omg you guys. THE PINE NUT PARM. If nothing else, make the parm. It adds the perfect final touch to this slaw. I actually made a double batch of it and have been sprinkling it on everything. Salads, quinoa, beans, pasta, muffins (jk...OK not everything). But you get the picture.
Even though this salad can be enjoyed year round, I'd prefer enjoying it pool side on a hot and sunny day...wishful thinking. We are almost there, people! Fingers crossed for more cute summer dresses and less winter coats!
Shredded Kale and Brussels Sprout Slaw with Pine Nut "Parm"
|Makes 4-6 servings|
For the dressing:
- 1 Tbsp minced shallots
- 2 Tbsp Dijon mustard
- 1/4 cup fresh squeezed lemon juice
- 2 tsp lemon zest
- 1.5 tsp maple syrup (or honey)
- 1/4 cup olive oil
For the pine nut "parm":
- 1/2 cup raw pine nuts
- 2 tsp lemon zest
- 1 Tbsp nutritional yeast
- a pinch of salt and pepper
For the salad:
- 1 Tbsp olive oil
- 4 cups loosely packed finely shredded Lacinato kale
- 4 cups loosely packed shredded Brussels sprouts
- 1/4 cup raw pepitas (pumpkin seeds)
- Make the dressing: In a small bowl, whisk together the shallot, mustard, lemon juice, lemon zest, and maple syrup. Slowly pour the olive oil while whisking continuously until well combined.
- Make the pine nut "parm": Combine pine nuts, lemon zest, nutritional yeast, and salt & pepper in a food processor and pulse until you have a crumbly mixture. Set aside.
- Saute the shredded Brussels sprouts in olive oil on medium-high heat for about 5-7 minutes (or until some pieces become slightly browned).
- Assemble the salad by combining shredded kale, shredded Brussels sprouts, and pumpkin seeds. Pour the dressing (you may not need to use all of it) and toss everything to combine.
- Sprinkle on the pine nut "parm" and serve immediately.
* To shred the Brussels sprouts, cut off the stems, half them and cut into thin shred using a sharp knife. A mandolin or food processor (with slicing blade) will also work.
* To shred the kale, strip the leaves from the stems, stack the leaves on top of each other, roll them up and cut them into ribbons.
* You can skip sauteing the Brussels sprouts and use them raw if desired.