I love this slaw because you can make it in big batches as the salad doesn't wilt. De-stem your raw kale and chop the stem off your raw brussel sprouts.
Throw the veggies in the food processor and pulse while scraping the sides. Don't do it too long, you want the kale and brussel sprouts to become small pieces, but not too small.
For the dressing:
- 3T dijon mustard
- 3T honey
- 1.5T apple cider vinegar
- squeeze of lemon
- dash of cayenne
- 1/2 clove garlic.
Mix it all together in a bowl or food processor. You can also make this in a bigger batch to keep in the fridge.
Toast some pine nuts or almond slivers for some crunch and toss it all together for a delicious and filling salad. Add some Parmesan, or don't.