Brussels sprouts have suffered from an undeserved bad reputation for what seems like an entire generation, but, refreshingly, in the last few years they’ve enjoyed a real resurgence as self-avowed sprouts haters have grown to appreciate the subtly spicy, woodsy flavor of these adorable cabbage-like vegetables. Excellent roasted but just as good raw, shaving sprouts into a fresh chopped slaw like this one was new to me, but I’ve become pretty obsessed with the mix of flavors and textures in this light and incredibly healthy yet completely satisfying salad.
- 2 cups Brussels sprouts, trimmed and thinly shaved
- 2 cups “dinosaur” kale or similar varietal, trimmed and very thinly sliced
- ¾ cup Medjool dates, pitted and minced
- ½ cup sunflower seeds
- ½ cup sliced almonds, toasted
- ¾ cup crumbled feta cheese
Add all ingredients to a large mixing bowl. Slowly add the desired amount of dressing, and toss to thoroughly combine. Serve chilled or at room temperature.
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 Tablespoons honey
- 1 Tablespoon Dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon granulated garlic
- 1 Tablespoon freshly squeezed lemon juice
In a mason jar, add all ingredients. Cover and shake until completely combined. Refrigerate any leftover dressing for up to 2 weeks.