Kale and Brussels Sprouts Slaw

Been to a few too many dinner parties where the vegetables were eerily absent? Us too. This easy, crunchy slaw by Lunch! author Olivia Mack McCool is a perfect complement to rich, brown-and-white dinner spreads (Thanksgiving, anyone?), and it also holds up well as next-day leftovers. 

Kale and Brussels Sprouts Slaw
Makes about 4 1/2 cups

1 garlic clove, grated or minced 
1 tablespoon extra virgin olive oil 
1 tablespoon apple cider vinegar 
½ teaspoon kosher salt 
½ pound Brussels sprouts, trimmed (or 4 cups shredded) 
½ bunch lacinato kale, ribs removed 
1 teaspoon caraway seeds 
¼ cup freshly grated Parmigiano-Reggiano 
Black pepper

In a large bowl, combine the garlic, oil, vinegar, and salt. Whisk to combine and set aside. Using a mandoline or sharp knife, thinly slice all the Brussels sprouts. (Skip this step if using pre-shredded Brussels sprouts.) Stack the kale leaves on top of each other, roll them up like a cigar, and slice crosswise into thin ribbons. Transfer both vegetables to the bowl. Top the slaw with the caraway seeds, cheese, and a few grinds of black pepper, then toss to combine. Store in an airtight container in the refrigerator.

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