mustardy brussel slaw

Name: mustardy brussel slaw
Cuisine: European
Ingredients: 2 tsp. dijon mustard; 2 tsp. whole grain mustard; 2 tsp. agave nectar; 1/3 cup apple cider vinegar; 1/2 cup olive oil; 1 tsp. sea salt; 1 tsp. dried Italian herbs; 1 lb. brussel sprouts (cores trimmed); 1 small bunch of kale, stems removed; 1 medium shallot, minced, about 2 Tbsp.; 1 crisp apple, cored and diced small; 1/2-3/4 cup toasted walnuts pieces; 1/3 cup grated pecorino or parmesan cheese, plus more to garnish

2 steps

Updated at: Thu, 17 Aug 2023 10:34:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories988.7 kcal (49%)

Total Fat84.4 g (121%)

Carbs48.3 g (19%)

Sugars20.1 g (22%)

Protein21.4 g (43%)

Sodium1439.5 mg (72%)

Fiber18.9 g (68%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 tspdijon mustard

2 tspwhole grain mustard

2 tspagave nectar

⅓ cupapple cider vinegar

½ cupolive oil

1 tspsea salt

1 tspdried italian herbs

1 lbbrussel sprouts

1 bunchkale

crisp, cored and diced small

½ cupwalnuts

toasted, pieces

⅓ cuppecorino cheese

grated, or parmesan, plus more to garnish

Instructions

Step 1

To make your vinaigrette, put all ingredients in a jar with a lid and shake to mix. Season to taste.

Step 2

Using a mandoline or the grater blade on a food processor, shave your brussels thin and put them in a large mixing or salad bowl. Chop the kale well (should have about 2 cups) and add it to the brussels along with the shallot, apple and half of the walnuts and cheese. Toss with desired amount of dressing to coat and serve with remaining walnuts and cheese on top.