Brussels & Kale Salad
I am kind of fascinated by vegetables. Next to fresh herbs, they are one of my favorite things. I think because I love to go to farmer's markets & see them in season, I have come to appreciate all the different aspects & varieties of vegetables available. I also really like it when I can eat raw vegetables because I know in their purest state, I am not losing any nutrients available from them.
Salads are really impossible to mix up too far ahead of eating because the delicate nature of lettuce will wilt when dressing is left on for too long. Enter Kale & Brussels Sprouts. Their leaves mimic that of lettuce so they're a great combination for a slaw.
Kale can sometimes be tough when eaten raw in a salad but by allowing this slaw to marinate for just a bit after the dressing is added, the olive oil & vinegar soften the kale perfectly enough to eat without destroying the crisp texture you want in a slaw mix.
This slaw is so versatile. It also makes quite a bit & keeps for about 3 days in the refrigerator really well, so it's great for leftovers. Adding spiced pecans & dried cranberries are the perfect sweet & spicy way to top it off & for a full meal just top it with grilled chicken.
Brussels & Kale Salad
ingredients
4 cups, finely chopped kale, stems removed
3 cups finely chopped brussels sprouts
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
garnish: spiced pecans & dried cranberries
directions
place the chopped kale & brussels sprouts into a large glass bowl with a well fitting lid.
in a small bowl, whisk together olive oil, vinegar, honey, salt & pepper.
drizzle dressing over kale & brussels & toss well. cover & refrigerate 45 minutes before serving.
serve with a grilled chicken breast & garnish with spiced pecans & dried cranberries
