This healthy, hearty slaw from Sara Forte of A Sprouted Kitchen is a delicious addition to your holiday menu.
What You Need
Original recipe yields 1 serving
For the slaw:
3/4 cup hazelnuts, roughly chopped
3 tablespoons cane sugar
pinch of cayenne
2 small bunches or 1 large bunch Lacinato or Tuscan kale
1/2 pound Brussels sprouts
3/4 cup cooked and cooled quinoa
2/3 cup pomegranate seeds
3 green onions, thinly sliced
2/3 cup shaved Parmesan cheese, plus more for garnish
Reynolds Wrap® Aluminum Foil
For the dressing:
2 tablespoons chopped shallot s
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
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Let's Make It
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.
Reynolds Kitchen Tip
For nuts that easily go from pan to plate, line your baking sheets with Reynolds Wrap® Aluminum Foil.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.