Kale and Brussel Sprout Slaw, Tuscan Inspired

Kale slaws are all the rage, and why not? Kale is healthy, has great texture and adds a nice spicy, sweet flavor to any dish! Now, people will swear up and down that their kale slaw recipe is the best and I'm not hear to argue with them. I'm an equal opportunist when it comes to enjoying kale slaws...I love them all and I want to eat them all! However, there is a time and a place for each recipe. I have an Asian inspired kale slaw recipe that I certainly wouldn't want to serve alongside a heaping plate of spaghetti and meatballs, but that is when I turn to this awesome Kale and Brussel Sprout Slaw. With tons of shaved pecorino, garlic and toasted almonds you would think you've been transported to a lively kitchen in the heart of Tuscany! With both brussel sprouts and kale you are sure to get a heavy dose of Brassica Oleracea (that's wild cabbage in case you were wondering) with this recipe, not to mention all the nutrients and cancer fighting properties they carry.

Now's your time for your knife skills to shine! Shred that kale and those sprouts!

I love how toasting almonds in olive oil smells.

Since getting my food processor this Christmas I cannot use it enough. Making dressings now is a cinch and a huge time saver. I don't even bother with mincing garlic and shallots anymore, I just pop them in the food processor and pulse. If you don't have one, I highly recommend investing or at least picking up one of those small 3 cup processors that Cuisinart sells. Trust me, you'll thank me later.

I can't get it in my mouth fast enough!

Kale and Brussel Sprout Salad

serves 6-8

Adapted from

Bon Appétit


1/4 cup fresh lemon juice

1 tablespoon dijon mustard

1 tablespoon stone ground mustard

1 tablespoon shallot, minced

2 garlic cloves, minced

salt and pepper

1 large bunch of Tuscan kale, 

tough stem discarded and leaves thinly sliced

1 pound brussel sprouts, trimmed finely grated or shaved thin with a knife

1/2 cup olive oil, divided

1/2 cup almonds, with skins coarsely chopped

1 cup Pecorino, finely grated

Combine lemon juice, stoneground and dijon mustard, shallot, garlic and 1/2 teaspoon salt and a pinch of pepper in a bowl (or food processor), stir to blend and set aside for flavors to incorporate. Mix kale and brussel sprout in a large bowl.

From 1/2 cup olive oil, measure out 1 tablespoon oil and add to a small skillet. Heat olive oil over medium-high heat and add almonds to skillet. Stir frequently and cook until golden brown, about 2 minutes. Transfer almonds to a paper towel-lined plate and sprinkle almonds lightly with salt. Allow to cool.

Slowly whisk remaining olive oil into lemon-juice mixture. Season dressing to taste with salt and pepper. When ready to serve, add dressing, cheese and toasted almonds (reserve some for garnish) to kale and brussel sprouts. Toss to combine. Sprinkle remaining almonds on top to garnish.