Anti Inflammatory Garlic-Dill Yogurt Kale and Brussels Sprout Slaw
This slaw is the kind of dish that makes you feel genuinely good after eating it — bright, creamy, and packed with ingredients that pull serious anti-inflammatory weight. Lacinato kale and Brussels sprouts form the crunchy base, joined by sweet grated carrots, green onion tops, and raw pumpkin seeds for texture and nutrition in every forkful. The dressing is where things get really interesting: whole-milk Greek yogurt, fresh lemon juice and zest, real garlic, and a generous handful of chopped dill come together into something tangy, herby, and surprisingly rich. A quick massage of the kale with olive oil and salt before everything gets tossed is a small step that makes a big difference — the leaves soften just enough to soak up the dressing without going limp. After a 10-minute rest, the whole bowl melds into something that tastes like it took far more effort than it did. It serves four and works beautifully as a side or a light lunch on its own.
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Learn more →Ingredients
4 servings
For the slaw
- 8 oz brussels sprouts, trimmed and very thinly sliced
- 4 cups lacinato kale, stems removed and leaves very thinly sliced
- 2 medium carrots, peeled and coarsely grated
- 3 green onions (green tops only), thinly sliced
- ¼ cup raw pumpkin seeds (pepitas)
For the dressing
- ¾ cup plain whole-milk greek yogurt
- 2 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 cloves garlic, finely grated or minced
- 3 tbsp fresh dill, finely chopped
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Place the sliced kale in a large mixing bowl. Drizzle with 1 tbsp of the olive oil and a pinch of salt, then massage the kale with your hands for about 1 minute until the leaves soften slightly and turn a deeper green.
- 2
Add the sliced Brussels sprouts, grated carrots, green onion tops, and pumpkin seeds to the bowl with the kale and toss to combine.
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