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.
Calories
Fat
Carbs
Protein
(Disclosure: This post contains affiliate links. Find out what that means for you here.)
RECOMMENDED ITEMS
You might also like...
Raw Kale, Cabbage and Carrot Chopped Salad with Maple Sesame Vinaigrette- Sesame Roasted Cauliflower Salad (Paleo, Vegan)
- Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauce (Gluten-Free, Grain-Free, Vegan, Paleo)
- Moroccan Kale Carrot Salad
- Roasted Root Vegetable Kale Salad with Creamy Turmeric Dressing (Paleo, Vegan)
- Daikon Noodles with Red Cabbage, Spinach Slaw and Sesame Mustard Dressing
- Zucchini Noodle, Kale and Sun-dried Tomato Salad
- Roasted Broccoli, Kale and Cauliflower Sheet Pan Salad (Paleo, Vegan)
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.
Comments