1. Wash and then spin dry the kale. Cut it up into small squares (about 1/4 inch by 1/4 inch) along with the cabbage and brussels sprouts. For kale it’s best to rib the leaves and then roll them into fattish cigar shapes. Keep the slices together and then turn them counter clockwise and slice them lengthwise.
2. Slice the brussel sprouts lengthwise and then slice them in half again. While they’re lying down on the cutting board, slice them as if you would an onion. Aim to have everything roughly the same size.
3. Place all of the chopped vegetables into a large bowl, adding the sea salt into the mixture. Massage the greens together until everything no longer feels raw.
4. Make the dressing by combining the Worcestershire sauce, mustard, vinegar and sea salt into a blender until everything is thoroughly combined. Gently stream in the olive oil as well as the hazelnut oil if you’re using it. The salad mixture should become thick and emulsified.
5. Add the salad dressing into the greens a few spoonfuls at a time. Add in the pistachios and sesame seeds if using, and then serve.
Ingredients
Directions
1. Wash and then spin dry the kale. Cut it up into small squares (about 1/4 inch by 1/4 inch) along with the cabbage and brussels sprouts. For kale it’s best to rib the leaves and then roll them into fattish cigar shapes. Keep the slices together and then turn them counter clockwise and slice them lengthwise.
2. Slice the brussel sprouts lengthwise and then slice them in half again. While they’re lying down on the cutting board, slice them as if you would an onion. Aim to have everything roughly the same size.
3. Place all of the chopped vegetables into a large bowl, adding the sea salt into the mixture. Massage the greens together until everything no longer feels raw.
4. Make the dressing by combining the Worcestershire sauce, mustard, vinegar and sea salt into a blender until everything is thoroughly combined. Gently stream in the olive oil as well as the hazelnut oil if you’re using it. The salad mixture should become thick and emulsified.
5. Add the salad dressing into the greens a few spoonfuls at a time. Add in the pistachios and sesame seeds if using, and then serve.