Shredded Brussels Sprouts Kale Slaw Recipe

Brussels sprouts: These small, leafy green vegetables are shredded to add a crunchy texture to the slaw.

Kale: Finely chopped kale provides a hearty and nutritious base for the slaw.

Carrots: Shredded carrots add a touch of sweetness and vibrant color.

Red onion: Thinly sliced red onion gives a sharp, tangy flavor.

Dried cranberries: These add a sweet and chewy contrast to the crunchy vegetables.

Sunflower seeds: Provide a nutty flavor and extra crunch.

Olive oil: Used as the base for the dressing, adding a rich, smooth texture.

Apple cider vinegar: Adds a tangy acidity to the dressing.

Honey: Balances the acidity with a touch of sweetness.

Dijon mustard: Adds a bit of heat and complexity to the dressing.

Garlic: Minced garlic infuses the dressing with a robust flavor.

Salt: Enhances the overall flavor of the slaw.

Pepper: Adds a hint of spice to the dressing.

When shredding brussels sprouts, use a mandoline or a food processor with a slicing attachment for uniform pieces. This not only ensures even texture but also helps the brussels sprouts absorb the dressing more effectively. For the kale, remove the tough stems and finely chop the leaves to make them more tender and easier to mix with the other ingredients. Toast the sunflower seeds lightly in a dry skillet over medium heat until they are golden brown and fragrant; this enhances their flavor and adds a delightful crunch to the slaw.

• brussels sprouts - Substitute with cabbage: Cabbage has a similar texture and can be shredded to mimic the crunchiness of brussels sprouts.

• kale - Substitute with spinach: Spinach provides a similar leafy green element and can be finely chopped to match the texture of kale.

• carrots - Substitute with jicama: Jicama can be shredded and offers a similar crunch and mild sweetness as carrots.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be thinly sliced to replace red onion.

• dried cranberries - Substitute with raisins: Raisins provide a similar chewy texture and sweetness as dried cranberries.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds offer a similar crunch and nutty flavor as sunflower seeds.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in the same quantity as olive oil.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar provides a similar tangy acidity and can be used in the same amount.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity as honey.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile and can be used to replace dijon mustard.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor when minced and used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a similar spiciness but use sparingly as it is more potent.

• To store your shredded Brussels sprouts kale slaw, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The slaw will stay fresh for up to 3-4 days. The kale and Brussels sprouts are hearty greens that hold up well, even after being dressed.
• If you plan to make the slaw ahead of time, consider storing the dressing separately. Combine the olive oil, apple cider vinegar, honey, dijon mustard, and garlic in a small jar with a tight-fitting lid. Shake well before pouring over the slaw when ready to serve.
• For freezing, note that while the vegetables in the slaw can be frozen, the texture may change slightly upon thawing. To freeze, place the undressed slaw in a freezer-safe bag, removing as much air as possible before sealing. Label the bag with the date.
• Freeze the slaw for up to 2 months. When ready to use, thaw it in the refrigerator overnight. Once thawed, drain any excess liquid and toss with the dressing before serving.
• If you have leftover dressed slaw that you wish to freeze, be aware that the dressing may separate and become watery upon thawing. It's best to freeze the slaw undressed and add the dressing after thawing for the best texture and flavor.
• For an extra burst of freshness, consider adding a squeeze of lemon juice or a handful of freshly chopped herbs like parsley or cilantro just before serving. This will brighten up the flavors and give your slaw a fresh, vibrant taste.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Add a small amount of olive oil to the skillet.
  • Once the oil is hot, add the leftover shredded Brussels sprouts and kale slaw.
  • Stir occasionally, allowing the slaw to heat evenly for about 3-5 minutes.
  • Remove from heat and serve immediately.

• Microwave Method:

  • Place the leftover slaw in a microwave-safe dish.
  • Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  • Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  • Check the temperature and heat for an additional 30 seconds if necessary.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Spread the leftover slaw evenly on a baking sheet.
  • Cover the baking sheet with aluminum foil to prevent drying out.
  • Bake for about 10-15 minutes, stirring halfway through.
  • Remove from the oven and let it cool slightly before serving.

• Steaming Method:

  • Fill a pot with a small amount of water and bring it to a boil.
  • Place the leftover slaw in a steamer basket and set it over the boiling water.
  • Cover and steam for about 3-5 minutes, or until heated through.
  • Remove from the steamer and serve immediately.

• Mixing bowl: A large container used to combine the shredded brussels sprouts, kale, carrots, red onion, dried cranberries, and sunflower seeds.

• Small bowl: Used to whisk together the olive oil, apple cider vinegar, honey, dijon mustard, and minced garlic for the dressing.

• Whisk: A utensil used to mix the dressing ingredients until they are well combined.

• Knife: Essential for finely chopping the kale and thinly slicing the red onion.

• Cutting board: A surface to safely chop and slice the vegetables.

• Garlic press: A tool to easily mince the garlic clove.

• Measuring cups: Used to measure out the brussels sprouts, kale, carrots, dried cranberries, sunflower seeds, olive oil, and apple cider vinegar.

• Measuring spoons: Used to measure the honey, dijon mustard, salt, and pepper.

• Tongs: Useful for tossing the slaw to ensure the dressing coats all the ingredients evenly.

Pre-shredded vegetables: Buy pre-shredded brussels sprouts and carrots from the store to save time on prep work.

Pre-washed kale: Use pre-washed and chopped kale to skip the washing and chopping steps.

Food processor: Use a food processor to quickly shred the brussels sprouts and carrots if you prefer fresh vegetables.

Make ahead: Prepare the dressing in advance and store it in the fridge. This allows you to simply toss it with the slaw when ready.

Batch cooking: Double the recipe and store the extra slaw in the fridge for quick meals throughout the week.