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Kale & Brussels Sprout Slaw with Manuka Honey Mustard Dressing

Kale & Brussels Sprout Slaw with Manuka Honey Mustard Dressing

This Kale & Brussels Sprout Slaw with Manuka Honey Mustard Dressing recipe was created by Rachel Mansfield of RachlMansfield.com and we're so excited to pass it along to you! It's a quick and easy salad/slaw recipe that is simple to make, but delicious and flavorful to eat!

It's crunchy and full of texture, thanks to the perfect mix of ingredients. This recipe calls for pumpkin seeds and raisins, which makes it the perfect late-fall salad. Add this to your Thanksgiving menu lineup, or, save it to add into your regular dinner rotation.

This salad/slaw is completely gluten free and can be made vegetarian, if desired. It takes just a few minutes to make and calls for simple ingredients - this is a stress-free recipe, which makes it perfect for the busy holiday season.

Topped with Manuka Honey Mustard dressing, this salad/slaw is a delicious mix of sweet and savory. Kale can be a bit bitter, but, it's sweetened by raisins and Manuka Honey. Let us know how you like it!

Ingredients:

Salad

  • 8 ounces organic shredded kale
  • 10 ounces shaved brussels sprouts
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 6 pieces cooked bacon, chopped
  • 1/2 cup pumpkin seeds
  • Shaved parmesan cheese, to taste
  • Sea salt and black pepper, to taste

Dressing

    Directions:

      1. Add the kale, brussels sprouts, pecans, raisins, pumpkin seeds, bacon, parmesan, salt and pepper together into a large bowl (the larger, the better), and toss well with tongs or a spatula.
      2. In a small mason jar or bottle, add all of the dressing ingredients together and shake well.
      3. Add the desired amount of dressing to the salad and mix well so that the entire salad is covered in dressing.
      4. If you'd like to let the dressing flavor really absorb, let the dressing marinate on the slaw for a bit before eating. This will make it even more flavorful.
      5. Optional: Add cooked chicken, cup up burger or veggie burger pieces, or salmon on top of the salad for some extra protein and to make it more filling.

    This salad can be stored in the fridge for up to five days, which makes it a perfect meal prep dish to last you the week. If you are going to store it, consider putting a bit less dressing on when you make it, and save the dressing in a mason jar to use when you're eating it. This will prevent the kale from getting too soggy.

    If you're vegetarian, you can still enjoy this salad - just simply omit the bacon! And, if you're looking to add vegetarian protein to this salad, consider cutting up a veggie burger or tofu to top it with.

    Looking for other recipes to pair this salad with? How about our Vegetarian Beet Burgers, Apple Honey Crockpot Chicken, or Butternut Squash Gratin? Leave a comment to let us know what you serve this recipe with!

    Wedderspoon Manuka Honey is pantry staple, so make sure you don't run out! Stock up on your favorites.

      Shopping in Canada? Your favorite Wedderspoon products, including the Manuka Honey used in this recipe, are available in our Canadian online store.

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