Kale and Brussels Slaw with Quinoa

Kale and Brussels Slaw with Quinoa
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    30 mins
  • SERVING
    6 People
  • VIEWS
    15

Elevate your salad game with this vibrant and текстурный slaw! Crisp kale and Brussels sprouts meet nutty hazelnuts, fluffy quinoa, and sweet pomegranate seeds in a tangy-sweet vinaigrette. This is a symphony of flavors and textures that will leave you wanting more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    27 g
  • Cholesterol
    8 mg
  • Fiber
    6 g
  • Protein
    11 g
  • Saturated Fat
    5 g
  • Sodium
    367 mg
  • Sugar
    8 g
  • Fat
    31 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Vinaigrette: In a food processor, combine the shallots, apple cider vinegar, lemon juice, maple syrup, olive oil, sea salt, and black pepper. Blend until smooth and emulsified. Set aside. (5 minutes)

02

Step

Prepare the Baking Sheet: Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside. (2 minutes)

03

Step

Caramelize the Hazelnuts: In a non-stick pan over medium heat, combine the roughly chopped hazelnuts, cane sugar, and cayenne pepper. Stir constantly with a silicone spatula until the sugar has melted and evenly coats the nuts. Be careful not to burn the sugar; reduce heat if necessary. (5-7 minutes)

04

Step

Cool the Hazelnuts: Spread the caramelized hazelnuts in a single layer on the foil-lined baking sheet to cool completely. Once cooled, break them up into smaller pieces by hand. (15 minutes cooling time)

05

Step

Prepare the Kale and Brussels Sprouts: Remove the tough stems from the lacinato kale and chop the leaves well. Using a mandoline or a sharp knife, thinly shred the Brussels sprouts, discarding the tough ends. (10 minutes)

06

Step

Assemble the Slaw: In a large salad bowl, combine the chopped kale, shredded Brussels sprouts, caramelized hazelnuts, cooked quinoa, pomegranate seeds, green onions, and shaved Parmesan cheese. (5 minutes)

07

Step

Dress and Serve: Just before serving, dress the slaw with the prepared vinaigrette, tossing gently to coat. Add more Parmesan cheese for garnish, if desired. Serve immediately for the best texture. (2 minutes)

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.

Andrew Haag

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 5 Ratings)
Total Reviews: (8)
  • Hudson Donnelly

    A great way to use up leftover quinoa. I'll definitely be making this again!

  • Sadie Welch

    Easy to make and so delicious! I added some dried cranberries for extra sweetness.

  • John Rogahn

    This is my new go-to slaw recipe! So much better than store-bought.

  • Gilberto Lowe

    The caramelized hazelnuts are the star of this dish! So good!

  • Modesta Dickinson

    I made this for Thanksgiving and it was a hit! Everyone loved the combination of flavors and textures.

  • Heloise Roberts

    This slaw is amazing! The caramelized hazelnuts add such a unique touch.

  • Domingo Zemlak

    I'm not usually a fan of kale, but this recipe changed my mind! The dressing is so flavorful.

  • Sherwood Mohr

    I love how customizable this recipe is. I added some toasted pumpkin seeds and it was delicious!

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