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Recipe: Kale and Brussels Slaw with Quinoa

This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.

Kale And Brussels Slaw With Quinoa Ingredients

  • 2 tablespoons chopped shallots

  • cup apple cider vinegar

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon maple syrup

  • cup extra virgin olive oil

  • teaspoon sea salt

  • teaspoon fresh ground black pepper

  • cup roughly chopped hazelnuts

  • 3 tablespoons cane sugar

  • 1 pinch cayenne pepper

  • 2 small bunches lacinato (dinosaur) kale, stems removed

  • pound Brussels sprouts

  • cup cooked and cooled quinoa

  • ? cup pomegranate seeds

  • 3 green onions, thinly sliced

  • ? cup shaved Parmesan cheese, plus more for garnish

  • Reynolds Wrap Aluminum Foil

How to Make Kale And Brussels Slaw With Quinoa

  1. In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.

  2. Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.

  3. In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.

  4. Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

Kale And Brussels Slaw With Quinoa Nutritions

  • Calories: 415.3 calories

  • Carbohydrate: 27.1 g

  • Cholesterol: 7.8 mg

  • Fat: 31.2 g

  • Fiber: 5.6 g

  • Protein: 11.1 g

  • SaturatedFat: 4.9 g

  • ServingSize:

  • Sodium: 366.6 mg

  • Sugar: 7.8 g

  • TransFat:

  • UnsaturatedFat:

Kale And Brussels Slaw With Quinoa Reviews

  • Great meal salad We didnt have hazelnuts so used almonds instead, delicious. I wasnt sure the dressing would be sweet enough with only 1tsp maple syrup, but the sweetness from the sugared nuts and pomegranate seeds paired well with the tart dressing.

  • I made this for a dinner party and everyone raved about it. It has lots going on... savory, sweet, crunchy. I finely chopped the brussel spouts and kale so their taste is not over powering. Im making it again

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