Dairy Free Garlic-Dill Yogurt Kale and Brussels Sprout Slaw
Total time30 min
Prep time20 min
Cook time0 min
4.7(19)
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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
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 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
- 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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