Kale and Brussels Sprout Slaw with Pecans and Maple-Mustard Dressing
Equipment
- Large Mixing Bowl
- Whisk
- Skillet
Ingredients
- 5 cups chopped kale
- 2 cups thinly sliced Brussels sprouts
- 1/2 cup pecans
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the pecans in a dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring often, until they smell fragrant. Set them aside to cool.
- In a large mixing bowl, whisk the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until the dressing looks smooth and combined.
- Add the chopped kale and sliced Brussels sprouts to the bowl with the dressing. Toss everything well so the greens are evenly coated.
- Sprinkle the toasted pecans over the slaw just before serving.
Notes
Prepare the slaw a few hours ahead so the flavors have time to settle, but keep the pecans separate until the last minute to preserve their crunch. If the kale stems feel tough, strip them away before chopping. Leftovers keep well in the fridge for up to two days without turning soft.
Course: Salad
Cuisine: American
Equipment: Large Mixing Bowl, Whisk, Skillet
Cuisine: American
Equipment: Large Mixing Bowl, Whisk, Skillet