SPROUTED KITCHEN
INGREDIENTS
For the slaw:
3/4 cup hazelnuts, roughly chopped
3 tablespoons cane sugar
pinch of cayenne
2 small bunches or 1 large bunch lacinato or tuscan kale
1/2 pound brussels sprouts
3/4 cup cooked and cooled quinoa
2/3 cup pomegranate seeds
3 green onions, thinly sliced
2/3 cup shaved parmesan cheese, plus more for garnish
For the dressing:
2 tablespoons chopped shallots
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper