Warm Brussels & Kale Slaw
Quick, healthy and tasty, this Brussel and Kale Slaw recipe will soon become the trusted go-to when you are short on time but need to impress the discerning palates you’ve invited for dinner! Have any leftovers? Add them into a wrap for extra crunch and nutritional value. Try pairing this recipe with a vibrant Sauvignon Blanc, such as the Matua Hawkes Bay Sauvignon Blanc.Ingredients
Serves 6-8 as a side dish
2 tbsp (30 ml) vegetable oil
1 cup (250 ml) thinly sliced shallots
2 cups (500 ml) thinly sliced Brussels sprouts
2 cups (500 ml) kale leaves roughly chopped into 2-in (5 cm) pieces
1 cup (250 ml) thinly sliced radicchio
2 tbsp (30 ml) olive oil
salt and pepper, to taste
2 tbsp (30 ml) white vinegar
shaved Parmesan, cranberries (optional) and toasted pine nuts (optional), for garnish
Instructions
- In a large skillet or wok over medium, heat vegetable oil. Add shallots and sauté for 3 to 5 minutes, until edges of shallots start turning brown.
- Add Brussels sprouts, kale and radicchio. Toss for about 1 minute. Add olive oil and season with salt and pepper.
- Add vinegar and quickly toss vegetables together. Remove from heat and transfer to a serving bowl. Garnish with shaved Parmesan along with cranberries and toasted pine nuts, if desired.