Kale, Celery, and Brussels Sprouts Slaw
What You Need
Slaw:
- 1 lb Brussels sprouts
- 1 bunch lacinato kale
- ½ lb Dandy celery
- ½ cup shredded carrot
- 1 cup shredded vegan parmesan
- ½ cup slivered almonds
DRESSING:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 1/2 tablespoons dijon mustard
- 1 1/2 tablespoons maple syrup
- 2 tablespoon minced shallot
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Find Dandy Celery
Make It
-
Rinse your brussels sprouts, remove any damaged leaves, and trim the ends if needed. Working in batches, add them to your food processor and pulse until chopped and put in a large salad bowl. Do the same with the kale, making sure to remove the stems before chopping with the food processor.
- Thinly slice your celery and add to the same large bowl as the shredded brussels sprouts and kale.
- Add all of the salad dressing ingredients (olive oil, lemon juice, dijon mustard, maple syrup, shallot, garlic powder, salt, and pepper) to a bowl or lidded jar. Whisk together to combine (or shake if using a jar).
- Add the carrot, parmesan, and almonds to the large bowl with the brussels, kale, and celery. Drizzle with the dressing and toss to combine.
