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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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.
Ingredients For Shaved Brussels Sprouts Salad
BRUSSELS SPROUTS
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.
LACINATO KALE
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.
ADDITIONAL ELEMENTS
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
How To Make Brussels Sprouts Kale Slaw
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
In a food processor set with a slicing blade, run the Brussels sprouts through the feed tube to thinly slice. You can also slice by hand with a sharp chef’s knife.
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!
Shredded Brussels Sprouts Salad Serving Suggestions
- This salad is perfect for Hanukkah, Thanksgiving or Christmas dinner. Try it with our recipes for Spatchcocked Chicken, Slow Roasted Pork Shoulder or Roasted Pork Loin.
- You can also make it for a weeknight meal! Try our 5-ingredient recipe for Honey Mustard Chicken Thighs.
- Pair it with Crispy Skin Chicken or stuffed Honeynut Squash with your favorite ground meat.
- For a vegetarian meal, pair it with Veggie Lasagna, Butternut Squash Mac and Cheese or Healthy Spinach Stuffed Shells.
More Festive Winter Salads
Thanks so much for reading. If you are new here you may want to sign up for my free weekly email newsletter for healthy recipes delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie
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Kale & Shaved Brussels Sprouts Salad
- Total Time: 20
- Yield: 9 cups 1x
- Diet: Vegetarian
Description
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.
Ingredients
- 1 pound Brussels sprouts
- 1 clove garlic, finely minced or grated with a micro plane grater
- 1/2 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 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 1/2 cup dried cranberries
- 1/2 cup toasted sliced almonds or another toasted chopped nut of choice* See Tip
Instructions
- 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.
Notes
Kale
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.
Make Ahead
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
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 7 g
- Fat: 24 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 7 g
Added fresh pomegranate seeds to this and it was a hit at our Thanksgiving.
Thank you so much for letting me know you tried this shaved Brussels sprouts salad, Kate. I love the idea of adding pomegranate seeds to it.
I made this salad for the first time last night. I used green curly kale bc that’s what I had in my garden and it was fabulous. My husband and 16 year old daughter loved it…and I realized today I forgot to add the parm! Thank for Katie for another fabulously recipe! ~ Milissa
Hi Friend! I am so glad you liked it. And also am glad to know that it was still a win without the cheese.
Love the idea of adding chicken to this to make an entree salad — thanks for the inspo! And encouragement to shave my own brussels sprouts rather than buying bagged (okay in a pinch as you said, but fresh just so FRESH) !!
Thanks a lot Jennifer!
The flavors and textures are just amazing in this brussels sprouts salad! I’ll definitely be making this for the holidays.