Brussels and Kale Slaw Salad with Cilantro Avocado Dressing
(Vegetarian, GF)
This is the epitome of an addicting salad. The creaminess of the dressing, the shredded greens, and crunchy toppings. Bite after bite you’ll never get bored.
Yield: 4
Brussels and Kale Slaw Salad with Cilantro Avocado Dressing
Prep time: 40 MinCook time: 20 MinTotal time: 1 Hour
Ingredients
- Brussels sprouts, shredded – 4 cups
- Kale, shredded – 4 cups
- Red Cabbage, shredded – 2 cups
- Corn nuts, crushed – ½ cup
Chickpeas
- Chickpeas – 1 15 oz can
- Cumin – 1 tsp
- Paprika – 1 tsp
- Chili powder – 1 tsp
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Salt – 1 tsp
Pickled Shallots
- Shallot, sliced thin – 1
- Apple cider vinegar – ½ cup
- Sugar – 2 tsp
- Salt – 1 tsp
Dressing
- Greek yogurt – 200g
- Cilantro – 20g
- Basil – 10g
- Garlic – 5g
- Mint – 5g
- Avocado – 65g (about half of a medium)
- Lime juice - 40g (2 limes)
- Salt – 5g
- Water – 75g
- Jalapeno (optional) – 5g
Instructions
- Preheat oven to 450 F. Toss chickpeas with oil and spices, spread onto foil lined baking sheet. Roast until dark brown and crispy, tossing every 10 minutes (about 20-30 minutes).
- To pickle shallots, bring vinegar, salt and sugar to a boil and pour over shallots. Set aside in the fridge.
- Combine all ingredients for the sauce into a food processor or blender until smooth.
- Combine Brussels sprouts, kale, cabbage, shallots, chickpeas and toss with dressing. Top with corn nuts.
