Kale and Brussel Sprout Salad

I found this online and it’s a nice change from a traditional coleslaw.  I sometimes do it at Thanksgiving to add some colour to my dinner!

INGREDIENTS

  • 2 bunches of kale
  • 1 - 2 apples depending on size - finely julienned on a mandolin (or grated)
  • ¾ lb of brussel sprouts – thinly sliced
  • Toasted almonds
  • ¼ c grated pecorino or parmesan
  • ½ c Craisins

Icing

SAUCE

toppings

dressing

  • ¼ c lemon juice
  • ½ c oil
  • 2 tbsp Dijon mustard
  • 2 tsp sugar or honey OR a fancy balsamic vinegar like pear and cranberry
  • 1 tbsp minced shallot
  • 1 clove garlic
  • ¼ tsp kosher salt
  • Pepper

INSTRUCTIONS

  1. Combine the dressing ingredients and mix thoroughly.
  2. Combine the kale and brussel sprouts and toss with dressing.
  3. Top with almonds, pecorino & Craisins.

TIPS & HINTS

The original recipe did not call for honey/sugar or apple, but it's is a very nice addition.  Don’t have a mandolin? Shred the apple on a box grater.

TASTE the dressing and if it's not sweet enough, increase whatever you are using as a sweetener!

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