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Brussels Sprout & Kale Slaw

Like most kids, I wasn’t the biggest fan of Brussels sprouts growing up. Man, times have changed. I’ve grown to love these little guys.

They come from the venerable cruciferous vegetable family, which includes the likes of kale, cabbage, broccoli, and collard greens. Loaded with Vitamin C and Vitamin K, they also have a surprising amount of protein.

This slaw is a great way to get your dose of sprouts. I like the addition of kale, as it lightens everything up a bit. Just be sure not to get too carried away with the amount of kale that you add and let it steal the show (you might only need half a bunch).

Also, don’t overdress the slaw. Just a light coating of the vinaigrette will allow the crunch and nutty flavors of this slaw shine.

Brussels Sprouts Kale Slaw
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5 from 1 vote

Brussels Sprout & Kale Slaw


  • 1 lb Brussels sprouts
  • 1 small bunch of kale
  • 1/2 green apple peeled and diced
  • 1/2 cup dried cranberries
  • 1/2 sliced almonds
  • * 1/3 cup grated Pecorino cheese exclude for paleo version

For The Dressing

  • 1 shallot minced
  • 1/2 cup olive oil
  • 2 Tbs apple cider vinegar
  • 1 Tbs Dijon mustard
  • 2 Tbs honey
  • pinch sea salt
  • pinch black pepper


  • Place almond slices in a skillet over low heat. Toast for approximately 4-5 minutes, or until golden brown.
  • Whisk together shallot, oil, vinegar, mustard, honey, salt and pepper.
  • Remove any outer leaves and hard stems from the Brussels sprouts. Shred in a food processor or by chop finely by hand. Remove ribs from kale and cut into fine ribbons.
  • In a large mixing bowl, combine the Brussels sprouts, kale, apple, and dried cranberries. Add dressing and toss well to coat (you want it lightly dressed, not dripping).
  • Top with Pecorino and toasted almonds. Enjoy!
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