This shredded Brussels sprouts and kale salad with maple-Dijon dressing is a fresh, make-ahead alternative to heavier holiday sides.
A side of Brussels sprouts are a classic at the holidays, and while they can be wonderful roasted in the oven or quickly sautéed in a pan, they also make for a pretty terrific salad.
If you’ve never tried Brussels sprouts raw, you’re in for a pleasant surprise because the bite-sized crucifers work just as well in salads as their bigger cousins, kale and cabbage. (Bonus, there’s no chance of overcooking them into a sad, mushy mess either this way.) It’s a fresh addition to any holiday menu and an easy dish to bring along if you’re a guest.
It turns out the keys to a good Brussels sprouts salad is the same as a good kale salad – slice them as thin as possible and give them a good rub down. A vigorous massage helps to soften the sprouts and make them tender while still retaining a bit of chewiness. (Letting the shredded sprouts sit around in the dressing for a bit also does wonders.)
I like to pair my shredded sprouts with ribbons of kale for a slaw-like salad that can stand up to the richest of holiday fare. (Long-leafed lacinato kale works the best here as it’s the most tender. There are chopped dates and pecans and a toasted sesame and maple dressing with a hint of spicy Dijon mustard. Each bite offers the perfect combination tastes and textures, a little sweet a little savory, a little crunchy, a little chewy.
It’s not easy finding a salad that can be dressed ahead of time without taking a hit, but this shredded brussels sprouts and kale salad actually improves as it sits, making it a good choice for all those long, leisurely meals. For a season defined by its excesses, this salad offers a most welcome freshness and crunch.
Serves 6
Sylvie Shirazi
This shredded Brussels sprouts and kale salad with maple-Dijon dressing is a fresh, make-ahead alternative to heavier holiday sides.
25 minPrep Time
25 minTotal Time
Save Recipe5 based on 1 review(s)
Ingredients
- 3/4 lb Brussels sprouts
- 1 bunch lacinato kale, stems removed and finely chopped
- 1 ½ Tablespoons/22ml extra virgin olive oil
- ½ teaspoon fine sea salt
- ½ Tablespoon/7ml toasted sesame oil
- 1 Tablespoon/15ml apple cider vinegar
- 1 teaspoon maple syrup
- 2 teaspoons Dijon mustard
- ¼ cup/44 g deglet noor dates, chopped
- ½ cup/60g pecans, lightly toasted
- 1 small green onion, green parts only, thinly sliced
Instructions
- Trim ends off Brussels sprouts and shred on a mandolin or in a food processor fitted with the shredding disc. (You can also slice the sprouts very finely with a sharp knife.)
- Place shredded Brussels sprouts and kale in a large bowl along with the olive oil and salt. Massage together with your hands until softened (about 2 minutes.)
- In a small bowl, whisk together the toasted sesame oil, apple cider vinegar, maple syrup and Dijon mustard.
- Pour dressing over massaged kale and shredded Brussels sprouts and toss to coat. Add dates, toasted pecans and green onions and adjust seasoning with salt and pepper if necessary.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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