Kale and Brussels Sprouts Slaw is a hearty and refreshing salad that’s a little bit sweet and a little bit crunchy.
This time last year, my husband and I were driving to Savanna, Georgia to celebrate Valentine’s Day. He’s Chilean and spent most of his adult life in Canada before moving to California where we met (not that you care, but it’s a great story). While I was living in Alabama, I made a point of showing him America. By “America,” I mean feeding him all the food.
In keeping with my purpose, for Valentine’s Day dinner, we stopped in Macon (where Otis Redding grew up) to eat at Cracker Barrel. It’s about as American as it gets. We feasted on chicken fried chicken with cream gravy (confusing to Chileans and Americans alike), hamburger steak, turnip greens and mac and cheese—all for $8.99.
But it wasn’t all fat and starch: the one thing on the menu that is actually pretty healthy and surprisingly delicious is the kale and Brussels Sprouts slaw. I make it fairly often because it’s fast, easy, healthy and friggin’ delicious. It’s sweet, tart (dried cranberries) and a little bit crunchy (roasted pecans). I love it.
This year, we decided to recreate the experience on the west coast. But instead of a restaurant packed with families and truckers, we’re doing it pandemic-style with curbside pickup at the closest Cracker Barrel—128 miles away in Sacramento.
But today, much to my chagrin, I learned that the kale and Brussels sprouts slaw is not on the menu (it’s not on the menu in Macon anymore, either). I don’t know what happened to it, but I’m going to help it live on beyond my memory: I’m sharing my recipe for it.
Copycat Cracker Barrel Kale and Brussels Sprouts Slaw
Ingredients
- 2 cups Brussels sprouts trimmed and quartered
- 5 oz kale, stems removed (about ½ bag of washed and cut kale)
- ½ small red onion diced
- 1 TB olive oil
- 1 ½ TB raspberry vinaigrette (I like Ken's)
- 1 TB red wine vinegar
- ½ tsp kosher salt
- ¼ cup craisins
- ¼ cup cup pecans toasted and roughly chopped
Instructions
- Place the Brussels sprouts, onions and craisins in the bowl of a food processor. Pulse for about 30 seconds.
- Add kale, olive oil, vinegar vinaigrette and salt to the bowl of the food processor. Pulse for about 30 seconds.
- Add pecans to the bowl of the food processor. Pulse for about 10 seconds. Serve.
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