Good news: this slaw is incredibly healthy and packed full of good-for-you vegetables with none of that gross white stuff and is perfect for taking to your spring (or summer) picnics!
While you could use a knife to slice I would highly recommend a mandoline slicer for this job. It's much faster and will give you a more uniform slice.
I normally use my food processor to shred carrots. I do enough to keep some on hand for the week making them an easy addition to salads, morning oats (yes, I said oatmeal.. carrots are a great addition), etc.
This recipe makes for a large bowl full of slaw. I was actually a little intimidated by how much it made, but then my husband and I both had two (yes, two) bowls full for lunch and it quickly vanished leaving only one small container of leftovers. I will definitely be whipping this up again on a Sunday so that I have lunch pre-made for the week and think you should do the same!
14 oz Brussel sprouts, sliced thin
2 cups carrots (about 4-5 medium carrots), shredded
1 1/2 cups celery, sliced thin
1 bunch kale, chopped
1/2 cup unsweetened dried cranberries
1/3 cup sliced raw almonds
1/3 cup vegan or regular parmesan (optional)
For the dressing:
1/2 cup olive oil
1/4 cup lemon juice (about 1.5 lemons)
2 tsp Dijon (or Stoneground) mustard
1 tsp raw honey (or other sweetener - maple syrup, raw coconut nectar, etc.)
1 small clove garlic, minced
1/4 tsp red pepper flakes
1/4 tsp salt
1) In a large bowl add Brussel sprouts, carrots, celery, kale, cranberries, almonds and parmesan (if using). Toss to mix.
2) Make vinaigrette.
3) Pour vinaigrette over salad and stir well to coat. Let sit for 30-60 minutes so that kale softens and flavors can be absorbed by veggies.