Kale and Brussels Sprouts Slaw with Cranberries

Kale and Brussels Sprouts Slaw with Cranberries

Winter slaw with a tangy lemon vinaigrette
Course Salads & Dressings
Cuisine American
Keyword brussels sprouts, kale
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 132 kcal
Author Adapted from Make It Ahead by Ina Garten



  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup extra virgin olive oil


  • 1/2 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



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


  1. Add the cranberries to the dressing and let them soak for 5 to 10 minutes to plump up.
  2. 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.
  3. 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.