Autumn Cole Slaw

It is understood that kale is exceptionally nutritious. It needs some TLC, though, to prepare it in a way that is truly enjoyable.  This salad is bursting with kale TLC; it is as delicious as it is healthy.  It is best if it is allowed to sit for a few hours in the refrigerator before serving, (while the dressing works its magic), so be sure to make it ahead of time.

5 ounces Brussels sprouts, trimmed and sliced thin (can use a thin blade of a food processor)

6 ounces of kale leaves, center rib removed, cut into julienne, massaged with your hands while adding to the bowl

2 cups of thinly sliced or shredded radicchio (or red cabbage if you find radicchio too bitter)

4 Tablespoons fresh lemon juice

1/2 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly-ground black pepper

1 teaspoon sugar

3/4 cup dried cranberries

4 ounces Parmesan shards (or large shreds)

Combine all of the vegetables in a large bowl.  Whisk together juice, oil, salt, pepper & sugar.  Add to the greens along with the cranberries and cheese and toss well.  Cover with plastic wrap and refrigerate for several hours.

Print Friendly and PDF