Winter Slaw
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 287 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 19 milligrams
- Sodium
- 587 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Protein
- 10 grams
- Sugar
- 11 grams
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 287 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 19 milligrams
- Sodium
- 587 milligrams
- Carbohydrates
- 19 grams
- Dietary Fiber
- 2 grams
- Protein
- 10 grams
- Sugar
- 11 grams
Ingredients
6 ounces Brussels sprouts, trimmed, halved, and cored
6 large kale leaves, center rib completely removed (8 to 10 ounces)
1/2 small head radicchio, cored
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried cranberries
1 (6-ounce) chunk good Parmesan cheese
Directions
- With a very sharp knife, cut the Brussels sprouts, kale, and radicchio across in thin shreds and put them all in a large bowl.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the slaw to moisten it well. Add the cranberries.
- Shave the Parmesan in big shards with a vegetable peeler, add it to the salad and toss well. Check for seasonings and serve cold or at room temperature.
Cook’s Note
The slaw can be dressed a few hours before serving but to prepare a day or two ahead , prep the salad and the salad and the dressing separately and combine few hours before serving.
