Have a sweet tooth? This is a great way to enjoy some sweetness accompanied by a mound of superfoods. And if you’ve never tried raw brussels sprouts, now’s your chance to turn your opinion of those dreadful mini boiled cabbages around. This slaw is crunchy, tangy, sweet and it’s filled with a ton of vitamins. Not to mention a satisfying pile of protein-packed cashews on top.

RECIPE: Kale, Pineapple and Shaved Brussels Sprout Slaw

• 1 lb brussels sprouts (cut ends off, chop in half, lay cut-side-down and chop until shredded OR slice them in the food processor)
• 4-5 large kale leaves (stem removed, cut finely into thin strips)
• 1/2 ripe pineapple (cut into small chunks)
• 2 TBSP vinegar (white wine or cider)
• 1 TBSP dijon
• 1/3 cup olive oil
• 1 tsp agave nectar or pure maple syrup (if needed, depending on the ripeness and sweetness of the pineapple)
• salt and pepper to taste
• roasted, unsalted cashews

DRESSING AND ASSEMBLY:
Add brussels sprouts, kale and pineapple to a large bowl. Then make the dressing; add these ingredients to a jar with a lid: vinegar, dijon, olive oil, agave nectar and salt and pepper to taste. Shake vigorously until thoroughly combined. Pour half of the dressing over the slaw and toss. Add more dressing until you get it coated to your liking. The amount usually depends on the sweetness of the pineapple. Let the flavors marry for at least 20 minutes. Top each serving with a palmful of chopped cashews. Add a couple extra turns of cracked black pepper. Enjoy!