Kale and Shaved Brussels Sprouts Salad
This recipe for Kale and Shaved Brussels Sprouts Salad has fresh crunchy apple, toasted almonds and a bold lemon vinaigrette with garlic and Parmesan cheese. It is simply delicious! So if you never thought you could eat raw Brussels sprouts, think again! They are surprisingly tasty when finely sliced or shaved thin and made into a healthy and festive slaw. Serve it for a 20-minute side dish for the holidays or any fall or winter meal.
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Table of contents
Why You’ll Love This Kale Brussels Sprouts Salad
It’s no secret that I love Brussels sprouts! Roasted Brussels, steamed Brussels, and sautéed Brussels; Anyway that they’re prepared, I think they are amazing. But have you ever tried them raw? When finely shaved and made into a salad they are utterly delicious!
I had already been a fan of shaved raw Brussels sprouts and shared my Brussels Sprouts Slaw with Bacon and Blue Cheese years ago. Then my friend Amy turned me on to this Bon Appetit and Epicurious recipe combo of kale, brussels sprouts, almonds, and parmesan with a lemon dressing. Oh my! I fell hard for this salad my friends.
This salad has taken on a life of its own. Now you can even buy it at Whole Foods! And for good reason! It is quick, fresh, and versatile and the ideal 20-minute side to any fall or winter meal or holiday buffet table.
This salad is great for a weeknight side dish, or to serve with your Thanksgiving turkey or holiday dinner.
Key Ingredients For This Recipe
You’ll needBrussels sprouts that are thinly sliced either using a food processor or by hand. However, if you are strapped for time, you can find pre-sliced bags of Brussels sprouts in the produce department of most local grocers.
I like to use Lacinato Kale (aka Tuscan or Dinosaur Kale) for this slaw. The stems of this kale variety are woodier and should be removed as they are not palatable. To remove, simply grasp the stem and run your hand up the stem, tearing the leaf away as you go. Once removed, wash and finely chop the leaves. Feel free to substitute in curly kale.
Apple, almond and Parmesan cheese. You can mix this up to your hearts desire. Check out our FAQs section below for variations to try.
INGREDIENTS FOR THE LEMON VINAIGRETTE
- Garlic, finely minced
- Extra-virgin olive oil
- Lemon juice
- Dijon mustard
- Salt and pepper
Step By Step Instructions To Make This Recipe
Step 1: Prepare the Brussels Sprouts
Trim as little as possible from the stem end of each Brussels sprout. Remove any loose outer leaves or those with black spots, signs of mildew or pests.
Step 2: Slice Brussels Sprouts
Step 3: Make Vinaigrette
In a large bowl, whisk to combine the garlic, olive oil, lemon juice, mustard, salt and pepper.
Step 4: Mix to Combine
To vinaigrette, add in shredded Brussels sprouts and kale; toss to combine. Before serving, add shredded cheese, apple or cranberries, and nuts. Toss to coat. Serve immediately and enjoy!
FAQs and Expert Tips For This Recipe
Leftover Brussels salad can be stored it in an airtight container in the refrigerator for 2-3 days. The salad will wilt and have a more slaw-like texture. Note: the apple will brown, so cranberry is better for make-ahead, or simply add the apple on just before serving.
Of course! Brussels sprouts and kale are hearty vegetables and can be fully made and dressed 4 hours before serving. Add the apple, and nuts just before serving for the best texture and color. If you wish to keep longer, make the salad and dressing, but do not dress the salad. Store the dressing and greens separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, let the dressing come to room temperature and then shake well. Dress salad according to the recipe.
Adjusting a recipe to fit your taste buds is one of the best parts of cooking! While I think this salad is delicious as is, there are a number of ways to change up this simple recipe. Here are a few ideas:
Substitute Cabbage: Cabbage is in the same family as Brussels sprouts and kale so it’s a perfect addition or substitution. Thinly slice red, green, savoy, or Napa cabbage and add to the salad.
Substitute Other Fruits: While I recommend either adding in apples or cranberries (or both!), feel free to add in thin slices or cubes of pear or raisins for added sweetness. When in season pomegranate arils are lovely in this salad.
Substitute Different Cheese: While I love the nutty flavor of Parmesan, creamy goat or tangy feta would be wonderful in this recipe as well.
You certainly could make this dish more hearty! Here are a couple of ways to make this dish more complete:
Chicken: Top this salad with leftover baked chicken breast or shredded rotisserie chicken for a low-carb, protein-packed meal.
Sweet potatoes: For added sweetness and a touch of healthy carbs, add cubes of roasted sweet potato to make a complete meal.
Canned fish: Canned or smoked fish is an easy way to add healthy omega-3s and protein.
Hard-boiled eggs: Hard boil some eggs, break up, and toss in with the salad. Feel free to add in an extra tablespoon of dressing if too dry.
Beans: Adding in cannellini or navy beans would be a delicious creamy addition while adding in extra protein. We also love adding crispy roasted chickpeas to salads like this!
This salad is perfect for Hanukkah, Thanksgiving or Christmas dinner. You can also make it for a weeknight meal! Pair it with Crispy Skin Chicken, Spatchcocked Chicken, Roasted Pork Loin or Slow Roasted Pork Shoulder. For a vegetarian meal, pair it with Veggie Lasagna, Butternut Squash Mac and Cheese or Healthy Spinach Stuffed Shells.
More Festive Winter Salads
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This Kale and Shaved Brussels Sprouts Salad has fresh crunchy apple and a bold lemon vinaigrette with garlic and Parmesan cheese. So if you never thought you could eat raw Brussels sprouts, think again! They are surprisingly delicious when finely sliced or shaved thin and made into a healthy and festive slaw. Serve it for a 20-minute side dish for the holidays or any fall or winter meal.
- 1 pound Brussels sprouts
- 1 clove garlic, finely minced or grated with a micro plane grater
- ½ cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 4 cups finely shredded Tuscan or lacinato kale leaves, stems removed* See Ingredient Note
- 1 cup shredded Parmesan cheese or Pecorino Romano
- 1 small apple, diced or ½ cup dried cranberries
- ½ cup toasted sliced almonds or another toasted chopped nut of choice* See Tip
- Trim stem end of each Brussels sprout. Remove any loose outer leaves or those with black spots, signs of mildew or pests.
- Set up food processor with slicing blade. Turn on motor and drop Brussels sprouts through the feed tube to thinly slice. Alternatively slice as thinly as possible with a sharp Chef’s knife.
- Combine garlic, olive oil, lemon juice, mustard, salt and pepper in a large bowl and whisk to combine.
- Add in Brussels sprouts and kale and toss to combine. Before serving, add on cheese, apple or cranberry, and nuts and toss to coat.
Tuscan Kale also known as Lacinato Kale or Dinosaur kale has long narrow oval shaped leaves with deep savoyed texture. The stems are more woody and should be removed. Simply grasp the stem and run your hands up the stem, tearing the leaf away as you go. Wash and chop the kale leaves. Chop the stems and reserve them for another use. Another variety of kale, such as curly kale, can be substituted.
To Toast Nuts
Heat oven to 350 degrees. Spread nuts on a rimmed baking sheet. Toast until lightly browned and fragrant, 6 to 8 minutes.
In step 4 toss the Brussels sprouts and kale with the dressing. If not serving immediately, chill up to 4 hours. Then before serving toss with cheese, apple or cranberry and the nuts. Toss to coat.
- Prep Time: 20
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 7 g
- Fat: 24 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g
Keywords: Shaved Brussels Sprouts Salad, Shredded Brussels Sprouts Salad, Shaved brussels sprouts salad with parmesan, shaved brussels sprouts salad with lemon vinaigrette