Kale Brussels Sprout Caesar Slaw

The Kale Brussels Sprout Caesar Slaw is one of those recipes that always feels right, no matter the occasion. I remember the first time I made it; it was a sunny afternoon, and I had friends over for a light lunch. The vibrant greens of the kale and the crispness of the brussels sprouts caught everyone’s eye, and I could feel the excitement bubbling in the air as I set it on the table. This dish is not just a salad; it’s a celebration of flavors and textures. The creamy dressing perfectly coats the crunchy slaw, and the roasted chickpeas add just the right amount of heartiness. Everyone was digging in, and I felt a sense of pride knowing I had made something that brought smiles to my friends’ faces.

Kale Brussels Sprout Caesar Slaw Shopping List

When it comes to the ingredients for this Kale Brussels Sprout Caesar Slaw, each one plays a crucial role in achieving the perfect balance of flavors. The earthy notes of kale, the slight bitterness of brussels sprouts, and the nutty flavor of chickpeas create a wonderful base. Every ingredient complements another, making this slaw not just a side dish, but a complete experience.

• ½ cup raw sunflower seeds (soaked for at least 2 hours): These seeds add creaminess and healthy fats to the dressing.
• 3 tablespoons lemon juice: This brightens the flavors and adds a zesty kick.
• ½ tablespoon nutritional yeast: A great source of vitamins and adds a cheesy flavor.
• ¼ teaspoon tamari soy sauce: Provides a savory depth to the dressing.
• 2 teaspoons tahini: Adds creaminess and a hint of nuttiness to the dressing.
• 1 teaspoon dijon mustard: Gives a nice tang and helps emulsify the dressing.
• 3 cloves of garlic, peeled: For that aromatic flavor that pairs so well with the greens.
• 4 tablespoons olive oil: A healthy fat that enriches the dressing.
• 1 teaspoon maple syrup: Adds a touch of sweetness to balance the flavors.
• Sea salt and ground black pepper, to taste: Essential for seasoning.
• ¼ cup water, plus extra: To reach the desired consistency for the dressing.
• ½ cup raw pine nuts: Used to make the pine nut “parm,” adding texture and flavor.
• 2 tablespoons raw sesame seeds: Enhances the crunch in the pine nut “parm.”
• 2 teaspoons lemon zest: Intensifies the lemon flavor in the dish.
• 1 cup cooked chickpeas: These provide a hearty element to the slaw.
• 1 teaspoon smoked paprika: Adds a delicious smokiness to the chickpeas.
• 1 large bunch lacinato kale: The star of the slaw, providing a robust and nutritious base.
• ½ lb brussels sprouts: Adds crunch and a slightly sweet flavor.
• ¼ head of green cabbage: Complements the slaw with additional crunch.

Making This Kale Brussels Sprout Caesar Slaw

Creating this Kale Brussels Sprout Caesar Slaw is an enjoyable process that will fill your kitchen with wonderful aromas. Follow these easy steps to make a delicious dish that’s perfect for any occasion.

1. Preheat the oven to 400°F (about 200°C). Line a baking sheet with parchment paper and set it aside. This will be the perfect base for your roasted chickpeas, which will add an excellent texture to the dish.
2. Drain the sunflower seeds that have been soaking and place them in an upright blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon mustard, garlic, olive oil, maple syrup, and a generous pinch of salt and pepper. Blend on high until you achieve a smooth, creamy mixture.
3. As you blend, pay attention to the texture. If the dressing seems too thick, slowly add more water by the teaspoon until you reach the desired consistency. You want it to be pourable but still rich and creamy.
4. After blending, scrape the dressing into a sealable container and refrigerate until you’re ready to use it. This resting time allows the flavors to meld beautifully.
5. Next, prepare the pine nut “parm”. In a food processor, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Pulse until you achieve a crumbly texture. Set it aside to use as a topping.
6. Now, towel dry the cooked chickpeas and spread them out on the prepared baking sheet. Season them with smoked paprika, tamari, maple syrup, salt, and pepper. Toss them lightly to coat.
7. Slide the baking sheet into the preheated oven. Roast the chickpeas for about 20 minutes, stirring them around once or twice to ensure they crisp up evenly. You want them to be slightly crispy on the outside.
8. While the chickpeas are roasting, prepare the slaw. Thinly slice the kale, brussels sprouts, and cabbage into slaw-appropriate shreds. I usually knife the kale and use a mandolin for the brussels sprouts and cabbage to get perfect slices.
9. Place all the shredded veggies in a large bowl. Toss them with about half of the chilled Caesar dressing, a splash of extra lemon juice, and season with a bit of salt and pepper to taste. The dressing should coat the veggies well, adding flavor and richness.
10. Finally, sprinkle the pine nut “parm” and crispy chickpeas on top of the slaw. This adds a delightful crunch and makes for a beautiful presentation. Serve immediately to enjoy the freshness of your Kale Brussels Sprout Caesar Slaw.

Recipe Tips about Kale Brussels Sprout Caesar Slaw

To ensure the best results with your Kale Brussels Sprout Caesar Slaw, here are some handy tips. These insights will help you create a dish that impresses every time.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The slaw may soften, but the flavors will still shine.
• Freezing: It’s best not to freeze this slaw, as the texture of the fresh veggies will change upon thawing.
• Pairing: This slaw pairs wonderfully with grilled chicken or fish. It can also be served as a standalone dish for a light lunch.
• Seasonal Variations: Feel free to swap in seasonal veggies according to what’s available. Carrots, radishes, or even apples can add a unique twist.
• Dressing Storage: The dressing can be made in advance and will last in the fridge for up to a week. It’s also a great dip for veggies!
• Chickpea Alternatives: If you’re looking for a nut-free option, replace the chickpeas with roasted sunflower seeds or pumpkin seeds for a crunchy topping.

Serving Options for Kale Brussels Sprout Caesar Slaw

Serving the Kale Brussels Sprout Caesar Slaw is as delightful as making it. Here are some creative ways to present and pair this dish:

• As a Side Dish: Serve it alongside grilled meats or fish. The acidity of the slaw complements rich flavors beautifully.
• Lunch Bowl: Transform it into a lunch bowl by adding quinoa or brown rice for a complete meal.
• Potluck Favorite: Bring it to your next potluck or BBQ; it’s sure to be a hit!
• Seasonal Celebrations: This slaw is perfect for summer cookouts or winter gatherings—its brightness is a welcome addition to festive tables.
• Storing Leftovers: If you have any leftovers, store them in a sealed container for up to three days, but be aware that the texture may soften.
• Garnishing: Add some fresh herbs on top before serving for an extra pop of flavor and a beautiful presentation.

FAQ

Conclusion

The Kale Brussels Sprout Caesar Slaw is truly a standout dish that combines freshness, flavor, and nutrition. It’s perfect for any occasion, from casual lunches to festive dinners. I encourage you to give it a try; you’ll be amazed at how delicious healthy food can be!

Kale Brussels Sprout Caesar Slaw

This Kale Brussels Sprout Caesar Slaw is a vibrant, nutrient-packed dish that brings freshness to your table. The creamy dressing blends perfectly with crunchy veggies, making it an ideal choice for any meal. Enjoy the delightful textures and flavors that will leave you craving more!

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Side Dishes

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup raw sunflower seeds soaked for at least 2 hours
• 3 tablespoons lemon juice
• ½ tablespoon nutritional yeast
• ¼ teaspoon tamari soy sauce
• 2 teaspoons tahini
• 1 teaspoon dijon mustard
• 3 cloves of garlic peeled
• 4 tablespoons olive oil
• 1 teaspoon maple syrup
• sea salt and ground black pepper, to taste
• ¼ cup water plus extra
• ½ cup raw pine nuts
• 2 tablespoons raw sesame seeds
• 2 teaspoons lemon zest
• 1 tablespoon nutritional yeast
• 1 cup cooked chickpeas
• 1 teaspoon smoked paprika
• ¼ teaspoon tamari soy sauce
• ½ teaspoon maple syrup
• 1 large bunch lacinato kale
• ½ lb brussels sprouts
• ¼ head green cabbage

Equipment

• Blender
• Food Processor

Method

 

1. Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.
2. Drain the sunflower seeds and place them in an upright blender. Add the lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until you have a smooth mixture.
3. Slowly add more water by the teaspoon until you have a dressing that will run off the back of a spoon. Scrape the dressing into a sealable container and refrigerate until ready to use.
4. For the pine nut “parm”, in a food processor or dry ingredient-friendly blender pitcher, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside.
5. Towel dry the cooked chickpeas and place them on the parchment-lined baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and slide the tray into the oven.
6. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.
7. While chickpeas are roasting, slice kale, brussels sprouts, and cabbage into slaw-appropriate shreds. I knifed the kale and mandolin-sliced the brussels sprouts and cabbage.
8. Place all veggie shreds in a large bowl and toss with about half of the caesar dressing, a little extra lemon juice, some salt, and pepper.
9. Sprinkle the pine nut “parm” and smoky chickpeas on top to finish and serve immediately.

Notes

• Tip 1: There will be extra dressing, but I’m sure you could find some creative ways to use it up. It totally holds up as a great veggie dip.
• Tip 2: If you love that super creamy, almost fatty kind of texture in a creamy dressing, feel free to use soaked raw cashews in place of the sunflower seeds.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!