SlawsAmericanEasy

Kale Slaw with Lemon Parmesan Dressing

Name: Kale Slaw with Lemon Parmesan Dressing
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) lacinato (Tuscan) kale, thick stems removed, leaves rolled and sliced crosswise into very thin ribbons (about 8 packed cups); 8 oz (225 g) Brussels sprouts, trimmed, then shaved very thinly or shredded (about 3 cups); ⅓ cup (30 g) sliced almonds, toasted and cooled; ¾ cup (60 g) Parmesan cheese, finely grated, divided: 1/2 cup (40 g) for tossing and 1/4 cup (20 g) for the top; 3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons; 1 tsp (2 g) lemon zest, finely grated, from 1 lemon (zest before juicing); ¼ cup (60 ml) extra-virgin olive oil; 1 clove (3 g) garlic, finely grated or minced to a paste; 1 tsp (5 g) Dijon mustard; 1 tsp (7 g) honey; ½ tsp (3 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste (about ¼ tsp)

From the MyKitchenBank Kitchen

Thinly sliced kale and shredded Brussels sprouts are massaged with a bright, garlicky lemon dressing and tossed with plenty of Parmesan and toasted almonds. It's crunchy, sturdy and gets better as it sits, so it's ideal for potlucks and meal prep.

Prep: 25 min
Cook: —
Wait: 20 min
Total: 45 min
Makes: About 8 cups (6 side servings)

Jump to recipe ♡ Save

Ingredients

6 servings

For the slaw
12 oz (340 g) lacinato (Tuscan) kale, thick stems removed, leaves rolled and sliced crosswise into very thin ribbons (about 8 packed cups)
8 oz (225 g) Brussels sprouts, trimmed, then shaved very thinly or shredded (about 3 cups)
⅓ cup (30 g) sliced almonds, toasted and cooled
¾ cup (60 g) Parmesan cheese, finely grated, divided: 1/2 cup (40 g) for tossing and 1/4 cup (20 g) for the top
For the dressing
3 tbsp (45 ml) fresh lemon juice, from about 1½ lemons
1 tsp (2 g) lemon zest, finely grated, from 1 lemon (zest before juicing)
¼ cup (60 ml) extra-virgin olive oil
1 clove (3 g) garlic, finely grated or minced to a paste
1 tsp (5 g) Dijon mustard
1 tsp (7 g) honey
½ tsp (3 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste (about ¼ tsp)

Equipment (6)

Large cutting board and sharp chef's knife
Large mixing bowl (4-quart / 4 L)
Small bowl or jar for the dressing
Fine grater or Microplane
Box grater (large holes) or food processor with slicing disc, optional for the sprouts
Small dry skillet, for toasting almonds

Steps

Before you start

Wash the kale and Brussels sprouts and dry them very well; wet leaves dilute the dressing and turn the slaw soggy.
Grate the Parmesan from a block with a fine grater or Microplane if you can; it melts into the dressing better than pre-grated.
Allow 20 minutes of resting time after tossing so the kale can soften and absorb the dressing.
Toasting the almonds is optional but takes only 5 minutes; use a dry skillet or buy them already toasted.

1
Toast the almonds
- Put the sliced almonds in a small dry skillet over medium heat.
- Stir often for 3–5 minutes.
- Pour them onto a plate to cool right away so they don't keep cooking in the hot pan.
+ Show details− Hide details
Ready when: Golden at the edges and nutty smelling
Tip: Almonds go from golden to burnt in seconds; stay at the stove.5
2
Slice the kale
- Strip the leaves off the thick center ribs and discard the ribs.
- Stack the leaves, roll them up like a cigar, and slice crosswise into ribbons about ⅛ inch (3 mm) wide.
- Put the kale in a large bowl (4-quart / 4 L).
+ Show details− Hide details
Ready when: Ribbons are thin enough to curl, with no wide pieces
Tip: Thin slicing matters more than anything else for a tender slaw.
3
Shred the sprouts
- Trim the stem ends from the Brussels sprouts and halve them lengthwise.
- Place cut-side down and slice as thinly as you can, or use a food processor slicing disc.
- Separate the shreds with your fingers and add them to the kale.
+ Show details− Hide details
Ready when: Shreds look like fine confetti
Tip: A food processor does this in under a minute.
4
Whisk the dressing
- In a small bowl or jar, combine the lemon zest, lemon juice, garlic, Dijon, honey and ½ tsp salt.
- Whisk (or shake) while slowly streaming in the olive oil, so it emulsifies.
- Whisk in the pepper.
+ Show details− Hide details
Ready when: Dressing looks slightly thick and creamy, not separated
Tip: Zest the lemon before you juice it; it's much harder the other way around.
5
Massage the kale
- Pour about three-quarters of the dressing over the kale and sprouts.
- With clean hands, squeeze and rub the greens for about 1 minute.
+ Show details− Hide details
Ready when: Kale darkens, looks glossy and feels softer, with a less raw smell
Tip: Don't skip the massage; it breaks down kale's toughness.
6
Add the cheese
- Add ½ cup (40 g) of the Parmesan and toss thoroughly so the cheese coats every shred.
+ Show details− Hide details
Ready when: Cheese is evenly distributed, with no clumps
7
Rest the slaw
- Let the slaw sit at room temperature for 20 minutes, or cover and refrigerate up to 1 hour, so the kale can soften and the flavors meld.
+ Show details− Hide details
Ready when: Kale is tender enough to chew easily but still has crunch
8
Taste and serve
- Toss again and taste.
- Add the remaining dressing, a pinch more salt, or a squeeze of lemon if needed.
- Fold in half the almonds, transfer to a serving bowl, and top with the remaining ¼ cup (20 g) Parmesan and remaining almonds.
+ Show details− Hide details
Ready when: Bright, tangy, savory and well seasoned
Tip: Add the almonds just before serving to keep them crisp.

Good to know

Tips

Slice the kale as thin as possible; thick pieces stay tough even after resting.
Dry the greens thoroughly after washing so the dressing clings.
Grate Parmesan on the fine side so it blends into the dressing rather than sitting in clumps.
Add the dressing gradually and taste; kale varies in bitterness and may want a bit more lemon or salt.

Make ahead

"Make the slaw through step 6 up to 24 hours ahead and refrigerate covered. Keep the almonds and the reserved Parmesan separate and add them just before serving."

Storage & reheating

"Refrigerate in an airtight container up to 3 days; the kale will keep softening but stays pleasant. Serve cold or at room temperature. Not suitable for freezing."

Substitutions

lacinato (Tuscan) kale → curly kale. Slice very thin and massage 2 minutes instead of 1; rest 30 minutes.
sliced almonds → toasted pine nuts or pepitas. Use the same amount; pepitas make it nut-free.
honey → maple syrup. Use 1 tsp; makes it vegan-friendly if you also skip the Parmesan or use a vegan alternative.
Parmesan cheese → Pecorino Romano. Saltier, so reduce the added salt to ¼ tsp at first.