Description
At its core, a Kale and Brussels Sprout Salad is a raw vegetable dish that focuses on cruciferous vegetables as the primary stars. Unlike traditional lettuce-based salads, this version requires a bit of manual preparation to unlock the best flavors. The kale is finely chopped and massaged to remove its natural bitterness, while the Brussels sprouts are shaved into thin, ribbon-like strands.
Ingredients
2 cups kale (stems removed, finely chopped)
2 cups Brussels sprouts (thinly shredded)
¼ cup grated Parmesan cheese
¼ cup dried cranberries
¼ cup sliced almonds (or chopped nuts of choice)
For the dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 tsp honey (or maple syrup)
1 small garlic clove (minced)
Salt and pepper to taste
Instructions
Prep the greens
Wash and finely chop the kale.
Shred the Brussels sprouts thinly (use a knife or slicer).
Massage the kale
Place kale in a bowl with a pinch of salt.
Gently massage for 1–2 minutes until softer and darker in color.
Make the dressing
Whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper.
Combine salad
Add Brussels sprouts, cranberries, almonds, and Parmesan to the kale.
Pour dressing over and toss well.
Serve
Let it sit for 10–15 minutes before serving for best flavor.
Notes
A crisp, vibrant salad packed with texture and flavor—perfect for a light meal or a refreshing side.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
Keywords: Shredded Brussels sprout and kale slaw, raw cruciferous vegetable salad, massaged kale salad with sprouts, healthy green power salad, winter green salad recipe.