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Kale and Brussels Sprouts Slaw with Cranberries
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5 from 1 vote

Kale and Brussels Sprouts Slaw with Cranberries

Winter slaw with a tangy lemon vinaigrette
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salads & Dressings
Cuisine: American
Keyword: brussels sprouts, kale
Servings: 4 servings
Calories: 132kcal
Author: Adapted from Make It Ahead by Ina Garten



  • 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


  • 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



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


  • 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.


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.


Serving: 0g | Calories: 132kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 5mg | Sodium: 197mg | Potassium: 0mg | Fiber: 3g | Sugar: 2g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 12g