Kale and Brussels Slaw with Quinoa - Kraft Recipes Top
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Recipe and Photo by Reynolds®

Kale and Brussels Slaw with Quinoa

Prep Time
Total Time

6-8 servings

This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.

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What You Need

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Make It

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  • Line a small baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
  • In a food processor, combine the shallots, vinegar, lemon juice, maple syrup, olive oil, salt and pepper and blend until smooth. Set aside.
  • In a non-stick pan over medium heat, combine the hazelnuts, sugar and cayenne. Stir with a silicone spatula until the sugar has melted and sticks to the nuts, about 5 minutes; turn down the heat to prevent burning if needed. Spread the sticky nuts out on the foil-lined sheet to cool. When the nuts are cool enough to handle, break them up by hand.
  • Stem the kale and chop well. Using a mandoline, shred the Brussels sprouts, discarding the tough ends. Combine both in a large salad bowl. Add the hazelnuts, quinoa, pomegranate seeds, green onions and cheese. Dress to your liking and serve immediately.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Reynolds Kitchen Tip

For nuts that easily go from pan to plate, line your baking sheets with Reynolds Wrap® Aluminum Foil.


  • 6-8 servings

Nutritional Information

Serving Size 6-8 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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