For best results, massage the kale with a bit of the vinaigrette before adding the other ingredients. This helps to soften the kale and make it more tender. If you don't have a mandoline, you can shred the Brussels sprouts using a food processor with a shredding attachment or by thinly slicing them with a sharp knife. The caramelized hazelnuts can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Feel free to substitute other nuts, such as pecans or walnuts, for the hazelnuts. This slaw is best served immediately after dressing, as the kale and Brussels sprouts will soften over time. However, you can prepare the components ahead of time and assemble the slaw just before serving.
Hudson Donnelly
Jun 18, 2025A great way to use up leftover quinoa. I'll definitely be making this again!
Sadie Welch
Jun 4, 2025Easy to make and so delicious! I added some dried cranberries for extra sweetness.
John Rogahn
Jun 2, 2025This is my new go-to slaw recipe! So much better than store-bought.
Gilberto Lowe
May 31, 2025The caramelized hazelnuts are the star of this dish! So good!
Modesta Dickinson
May 28, 2025I made this for Thanksgiving and it was a hit! Everyone loved the combination of flavors and textures.
Heloise Roberts
May 24, 2025This slaw is amazing! The caramelized hazelnuts add such a unique touch.
Domingo Zemlak
May 24, 2025I'm not usually a fan of kale, but this recipe changed my mind! The dressing is so flavorful.
Sherwood Mohr
May 18, 2025I love how customizable this recipe is. I added some toasted pumpkin seeds and it was delicious!