This fall, we’re ditching the cabbage and using brussels sprouts and kale as the base for slaw. This fall-inspired kale, celery, and Brussels sprouts slaw can be served alone or as a side dish for your go-to cozy fall dishes.
This post is sponsored by Dandy® Fresh Produce.
Who says you have to make slaw with cabbage? Don’t get me wrong, I love a tangy coleslaw (no mayo please!). But with the change from summer to fall it felt like a good time to embrace a new slaw base. Plus, I was feeling inspired by the brussels sprouts slaw from Whole Foods that is very similar. (Have you tried it?!)
The secret to making this kale, celery, and brussels sprouts slaw is to let your food processor do most of the chopping for you. I only like salads with hearty veggies like kale if it’s chopped really small. I used to do it by hand but it’s so much easier to toss it in the food processor! I still chop the celery for this, but other than that–the prep work for this is minimal.
For the best tasting slaw, you’ll want to use the tastiest celery. My go-to celery for this slaw (and any recipe) is Dandy® fresh-cut celery. I love it because it’s naturally sweeter, crispier, and less stringy than other brands on the grocery store shelves!
Why You’ll Love this Recipe
- It’s really good for you: cruciferous vegetables like kale and brussels sprouts are packed with good-for-you nutrients like fiber, vitamins C and K, and antioxidants. If you want to feel your best this sniffle season, add more to your diet–starting with this delicious slaw recipe.
- It’s meal prep friendly: Since the brussels sprouts and kale won’t go soggy in the fridge like other greens, this one is great for meal prep since it only gets better as it chills in the fridge.
- A perfect salad for winter: In the fall and winter months, I want my salads to feel heartier so I swap the leafy greens with sturdier ones like kale and brussels sprouts. This salad is a great one to add to your rotation in the colder months.
Ingredients You’ll Need
Here’s a basic rundown of some of the key ingredients you’ll need for this celery salad recipe. See the recipe card at the end of the post for the full ingredient list and amounts you’ll need.
- Brussels sprouts: You’ll use brussels sprouts as the base for this slaw recipe.
- Kale: I used lacinato (ie. dinosaur) kale for this slaw recipe but you could swap with curly kale if you can’t find the lacinato variety at the store.
- Celery: Add satisfying crunch to your slaw with Dandy fresh-cut celery.
- Parmesan: adds umami and a bit of saltiness to this slaw. I like to use a dairy-free variety of parmesan for a vegan slaw.
- Almonds: Add some healthy fats and more crunch to this salad.
- Simple vinaigrette: To dress the slaw, you’ll make a simple vinaigrette with olive oil, lemon juice, dijon mustard, maple syrup and shallot. I call for garlic powder in the recipe, but you can substitute with fresh garlic if you prefer–I just find fresh garlic in dressings to be kind of overpowering.
Variations and Substitutions
Try a Different Dressing: I like making this with the simple lemony vinaigrette listed on the recipe card but you could substitute with a store-bought lemon dressing or a balsamic vinaigrette.
Add Some Fruit: if you like your slaw to have a little sweetness, this recipe would be tasty with some dried cranberries or
Add a Grain: If you want to turn this slaw into a hearty salad, consider adding a cooked grain like quinoa or farro.
Add Beans: this slaw would also be tasty with some canned beans like chickpeas or white beans. You’ll boost the protein and fiber in the finished salad. I’d use 1 can for this recipe.
How to Make Brussels Sprout and Celery Slaw
Prep the Veggies: Use a food processor to finely chop the brussels sprouts and kale. Chop the celery. Add all the veggies to a large bowl and set aside.
Make the Dressing: 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).
Assemble the Salad: Add the carrot, parmesan, and almonds to the large bowl with the brussels, kale, and celery. Drizzle with the dressing and toss to combine.
Meal Prep and Storage
Meal Prep: since the base for this salad is hearty vegetables like kale, brussels, and celery – it’s great for meal prep since it won’t get soggy in the fridge. In fact, the flavor gets better with time. You can easily make the dressing and store in the fridge for 2-3 days before using on the salad when you are ready.
Storage: Store any leftover salad in an airtight container in the fridge for up to 3 days. I love prepping this one on the weekend for an easy grab-and-go lunch for the week ahead.
More Salad Recipes You’ll Love
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Cold Ramen Noodle Salad
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Lemon Kale Caesar Salad
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Vegan Italian Chopped Salad
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Pear Arugula Salad with Balsamic Vinaigrette
Kale, Celery, and Brussels Sprouts Slaw
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Ingredients
For the 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
For the Dressing
- ½ cup olive oil
- ¼ cup lemon juice
- 1 ½ tablespoons dijon mustard
- 1 ½ tablespoons maple syrup
- 2 tablespoon minced shallot
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
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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.
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Thinly slice your celery and add to the same large bowl as the shredded brussels sprouts and kale.
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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.
Notes
- Add Some Fruit: if you like your slaw to have a little sweetness, this recipe would be tasty with some dried cranberries or
- Add a Grain: If you want to turn this slaw into a hearty salad, consider adding a cooked grain like quinoa or farro.
- Add Beans: this slaw would also be tasty with some canned beans like chickpeas or white beans. You’ll boost the protein and fiber in the finished salad. I’d use 1 can for this recipe.
Nutrition
The post Kale, Celery, and Brussels Sprouts Slaw appeared first on Dietitian Debbie Dishes.