Kale and Brussels Sprout Caesar Slaw
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.
⅓ cup (50g) sunflower seeds
½ cup (50g) blanched almonds
1 garlic clove, peeled
1 tablespoon Dijon mustard
Juice of ½ a lemon
14 ounces (400g) kale or other hearty greens, stalks removed
4 cups (350g) raw Brussels sprouts
Small bunch of soft herbs (such as parsley)
1 cup (150g) blue cheese (optional)
1. Make the Dressing: In a small bowl, cover the sunflower seeds and almonds in cold water and soak for at least 15 minutes and up to overnight. (This helps the dressing become creamier.)
2. Drain the seeds and nuts, and put them in a blender with the garlic, mustard and lemon juice, then blend until smooth. Add ⅞ cup (200ml) water and blend again to form a creamy dressing. Keep in the fridge until you are ready to dress the salad.
3. Prepare the Salad: Using a sharp knife, slice the kale and Brussels sprouts as finely as you can, then put them in a large bowl. Roughly chop the herbs and add them to the bowl, then pour over the dressing and mix well so that everything is coated. Top with the blue cheese, if using.