Been to a few too many dinner parties where the vegetables were eerily absent? Us too. This easy, crunchy slaw by Lunch! author Olivia Mack McCool is a perfect complement to rich, brown-and-white dinner spreads (Thanksgiving, anyone?), and it also holds up well as next-day leftovers.
Kale and Brussels Sprouts Slaw
Makes about 4 1/2 cups
1 garlic clove, grated or minced
1 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
½ teaspoon kosher salt
½ pound Brussels sprouts, trimmed (or 4 cups shredded)
½ bunch lacinato kale, ribs removed
1 teaspoon caraway seeds
¼ cup freshly grated Parmigiano-Reggiano
Black pepper
In a large bowl, combine the garlic, oil, vinegar, and salt. Whisk to combine and set aside. Using a mandoline or sharp knife, thinly slice all the Brussels sprouts. (Skip this step if using pre-shredded Brussels sprouts.) Stack the kale leaves on top of each other, roll them up like a cigar, and slice crosswise into thin ribbons. Transfer both vegetables to the bowl. Top the slaw with the caraway seeds, cheese, and a few grinds of black pepper, then toss to combine. Store in an airtight container in the refrigerator.