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There’s no question about it: We love kale. But a plain old kale salad? Yawn. Enter Anna Jones’s kale and Brussels sprout Caesar slaw from her cookbook The Modern Cook’s Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons. It’s fresh and familiar all at once—not to mention a breeze to put together.
“The dressing is based on the rich flavors of a Caesar salad dressing,” Jones writes, “but uses soaked nuts and seeds as a base, which adds creaminess without adding too much oil and is a filling addition to the salad.” That also means it can be made vegan—just omit the cheese.
Which brings us to our next point: This slaw is wonderfully versatile. “You can use pretty much any winter greens or cabbage,” Jones continues, “but be sure to shred them quite thinly. The cheese can be left out or swapped for whatever you have (any blue or hard cheese) and you can use any soft herbs you have (a mixture of a couple works best). Seed and nut butters work instead of the soaked seeds and nuts if that’s easier, but choose a gentle, ideally untoasted one.”
Our advice? Save some for leftovers. It tastes even better the next day.
From The Modern Cook’s Year by Anna Jones, published by Abrams Books.
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