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Home » Salads & Dressings » Kale and Brussels Sprouts Slaw with Cranberries

Kale and Brussels Sprouts Slaw with Cranberries

Posted by: Diabetic Foodie / Fall, Salads & Dressings / April 4, 2016

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Ina Garten (aka Barefoot Contessa) visited my hometown of Richmond, VA last week. She talked about her career, her television show, and her tips for throwing a great dinner party. I, of course, was compelled to purchase a signed copy of her latest cookbook, Make It Ahead.

Kale and Brussels Sprouts Slaw with Cranberries

Many recipes spoke to me, but this one for a winter slaw featuring kale and Brussels sprouts with a lemon vinaigrette practically leaped off the page. Ina made hers with radicchio too, which added nice color, but I didn’t feel like making a trip to the store and radicchio isn’t a favorite of mine anyway.

This makes a lot more dressing than you’ll use. Save the extra in your refrigerator and use it instead of bottled dressing on other salads or as a marinade for chicken.

Fun facts about Ina Garten

A few things I didn’t know about Ina Garten came out during her talk:

  • She started her professional career as a nuclear budget analyst for the federal government.
  • Even though she always appears calm, she’s truly a Type A personality.
  • She will have a new cookbook out in October 2016 called Cooking for Jeffrey.
  • At her very first party, she served omelets that were individually made for 20 people. She doesn’t recommend this idea.
  • She made $85 the first day Barefoot Contessa was open under her ownership.
  • She resisted social media for a very long time. Now she’s addicted to Instagram
  • Oatmeal and coffee is her breakfast of choice almost every single day.
  • When she’s alone for a meal, she usually eats soup.
  • Her least favorite culinary trend is the use of foams.

I hope you enjoy my take on Ina’s Winter Slaw.

Recipe Card
Kale and Brussels Sprouts Slaw with Cranberries
5 from 1 vote

Kale and Brussels Sprouts Slaw with Cranberries

Winter slaw with a tangy lemon vinaigrette
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Author:Adapted from Make It Ahead by Ina Garten
Servings:4 servings
Review Print

Ingredients

FOR THE DRESSING

  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ cup extra virgin olive oil

FOR THE SLAW

  • ½ cup dried cranberries unsweetened
  • 6 ounces kale center rib removed, thinly sliced (I used the Tuscan or Lacinato variety)
  • 6 ounces Brussels sprouts trimmed, halved, cored and thinly sliced
  • 2 ounce chunk of Pecorino Romano or Parmesan cheese

Instructions

MAKE THE DRESSING

  • In a small bowl, whisk together the lemon juice, salt, black pepper, and cayenne.
  • Add olive oil in a steady stream, whisking constantly.

MAKE THE SALAD

  • Add the cranberries to the dressing and let them soak for 5 to 10 minutes to plump up.
  • Place the kale and Brussels sprouts in a large bowl. Use a slotted spoon to remove the cranberries from the dressing and add them to bowl. Add 2 tablespoons of dressing and toss. If you want additional dressing, add more a tablespoon at a time until you get the ratio you want. Toss well.
  • Shave the cheese into large shards using a vegetable peeler. (Shaving is easier if you place a triangular wedge of cheese on its side.) Divide salad among 4 plates and top each with cheese.

Recipe Notes

Nutritional information was calculated assuming 2 tablespoons of dressing was used.
You will have dressing left over. Save it in the refrigerator in a glass jar for another use.

Nutrition Info Per Serving

Nutrition Facts
Kale and Brussels Sprouts Slaw with Cranberries
Amount Per Serving (0 g)
Calories 132 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 5mg2%
Sodium 197mg9%
Potassium 0mg0%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 12g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Salads & Dressings
Cuisine: American
Keyword: brussels sprouts, kale
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Kale and Brussels Sprouts Slaw with Cranberries

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