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
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2 cups kale (stems removed, finely chopped)
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2 cups Brussels sprouts (thinly shredded)
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¼ cup grated Parmesan cheese
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¼ cup dried cranberries
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¼ cup sliced almonds (or chopped nuts of choice)
For the dressing:
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3 tbsp olive oil
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1 tbsp lemon juice
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1 tsp Dijon mustard
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1 tsp honey (or maple syrup)
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1 small garlic clove (minced)
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Salt and pepper to taste
Instructions
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Prep the greens
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Wash and finely chop the kale.
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Shred the Brussels sprouts thinly (use a knife or slicer).
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Massage the kale
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Place kale in a bowl with a pinch of salt.
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Gently massage for 1–2 minutes until softer and darker in color.
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Make the dressing
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Whisk together olive oil, lemon juice, mustard, honey, garlic, salt, and pepper.
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Combine salad
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Add Brussels sprouts, cranberries, almonds, and Parmesan to the kale.
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Pour dressing over and toss well.
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Serve
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Let it sit for 10–15 minutes before serving for best flavor.
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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.