Winter coleslaw
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 287, total fat 20 G., saturated fats 6 G., proteins 10 G., carbohydrates 19 G., fiber 2 G., cholesterol 19 mg, sodium 587 mg, sugar 11 G.
Calories 287, total fat 20 G., saturated fats 6 G., proteins 10 G., carbohydrates 19 G., fiber 2 G., cholesterol 19 mg, sodium 587 mg, sugar 11 G.
This coleslaw is made with winter vegetables—Brussels sprouts, kale, and radicchio—but it's refreshing and bright, like summer. This is all thanks to the clever combination of different types of cabbage and a tart lemon dressing. Dried cranberries add a touch of sweetness, and shaved Parmesan adds a much-needed creaminess.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g Brussels sprouts, trimmed and halved
- 6 large kale leaves, stems and veins trimmed (220–280 g)
- Half a small head of radicchio, core removed
- 1/4 cup freshly squeezed lemon juice
- 0.5 cups olive oil
- 1 teaspoon coarse salt
- 0.5 tsp freshly ground black pepper
- 1 cup dried cranberries
- 1 piece of Parmesan (170 gr.)
We recommend
Recipes with similar ingredients: Brussels sprouts, kale, radicchio, dried cranberries, lemon juice, Parmesan cheese
Cooking the dish according to the recipe:
- Using a very sharp knife, finely shred the Brussels sprouts, kale, and radicchio and place in a large salad bowl. In a small bowl or measuring cup, combine the lemon juice, olive oil, salt, and black pepper. Drizzle the salad with enough dressing to moisten it well. Stir in the cranberries.
- Grate the Parmesan cheese with a vegetable peeler, add it to the salad, and toss well. Taste the salad and serve cold or at room temperature.
Refueling:
The salad can be dressed a few hours before serving, but if you are making it a day or two in advance, keep the dressing separate and dress it a few hours before serving.
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