Vegan Pomegranate & Mint Kale Brussels Slaw

Total time30 min

Prep time20 min

Cook time0 min

4.6

(27)

Vegan Pomegranate & Mint Kale Brussels Slaw

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Ingredients

4 servings

For the slaw

1 bunch lacinato kale (about 8 oz), stems removed, leaves very thinly sliced
10 oz brussels sprouts, trimmed and very thinly sliced
¾ cup pomegranate arils
¼ cup fresh mint leaves, roughly torn
⅓ cup raw pepitas (pumpkin seeds)

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tbsp raw honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp dijon mustard
¼ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper

For serving

¼ cup crumbled feta cheese (optional)
Can be omitted
feta cheese

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 leaves firmly with your hands for about 1–2 minutes, until the kale darkens slightly and softens.
2
Add the sliced Brussels sprouts to the bowl with the kale and toss to combine.

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