Brussel Sprout and Kale Salad

Today, at the farmer's market, I found the most beautiful Brussel sprouts and kale. Since I already prepped dinner, I decided to make a Brussel sprout and kale salad as a side salad. Once I started putting the Brussel sprout and kale salad together, I realized I made more of an entree salad. But that's okay; I love leftovers. 

I love Brussel sprouts and kale, so I shredded the Brussel sprouts, chopped the kale, and considered the other ingredients I wanted to add. 

Whenever I make a salad, I always think about dressing first. The combination of textures, colors, and flavors make or break a salad recipe. For that reason, I chose a savory dressing to compliment the fruit I added to the salad recipe. 

Quick and easy way to shred Brussel Sprouts without having to hand chop

Instead of chopping the Brussel sprouts, I used my food processor to shred them and make it quick and easy.

Another way to shred Brussel sprouts, when eating them raw, is to use a box grater, or you can always cut chop them by hand. 

What other ingredients are in Brussel Sprout and Quinoa Salad?

• Tuscan kale
• Brussels sprouts
• Seeded Red Grapes
• Red Onions
• Purple Cabbage
• Tri-colored Tomatoes

Although the ingredients are simple, various textures, flavors, and colors make this Brussel sprout and kale salad a beautiful and tasty side salad or entree salad. 

As usual, the oil-free dressing brings out the flavors of the vegetables. Because kale and Brussel sprouts are so fibrous, dressing the salad earlier than later is better. 

In fact, using a salad dressing with a lot of acid like lemon juice or vinegar (or both) is the key to softening the kale and Brussel sprouts.  As a result, acid helps break down the fibers in the kale and Brussel sprouts, making them a lot more tender and easier to chew.

With that in mind, it's always best to dress the salad, toss it, and place it in the refrigerator for an hour or so before eating.  NOt only is the salad easier to eat, but it's also easier to digest. 

What is in the kale and Brussel sprout salad dressing?

• Apple Cider Vinegar
• Dijon Mustard
• Maple Syrup
• Lemon Juice
• Water
• Salt and Black Pepper to Taste

Instead of roasting Brussel sprouts, try shredding them for a Brussel sprout and kale salad next time. For a delicious change of pace, with very few ingredients, this salad recipe is spectacular. 

FAQs

If you love kale, try these special recipes, which all highlight kale...

• Good Earth Kale Salad
• Kale and Quinoa Southwestern Salad with Cumin Citrus Dressing
• Vegan Kale Pasta Caesar Salad
• Kale Asian Pasta Salad
• Green Plant-Based Potato and Kale Enchiladas
• Vegan Kale and Potato Frittata
• Oil-Free Baked Potato Vegetable Pancakes with Steamed Kale
• Pesto Bread

Brussel Sprout and Kale Salad

Kathy Carmichael

Brussel Sprout and Kale Salad is made with kale, shredded Brussel sprouts, red cabbage, and a variety of other vibrant vegetables. Dressed is a savory vinaigrette dressing, this salad can be made ahead of time and enhances with flavor as the dressing soaks in.

5 from 4 votes

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Prep Time 15 mins

Total Time 15 mins

Course Salad

Cuisine American

Servings 6 servings

Calories 123 kcal

Equipment

• ▢
  365 by Whole Foods Market, Organic Pure 100% Grade A Maple Syrup, Dark Color Robust Taste, 32 Fl Oz

Ingredients

  

1x2x3x

Brussel Sprout and Kale Salad

• ▢ 2 bunches Tuscan kale about 1 ½ pounds total, center stem discarded, leaves thinly sliced
• ▢ 12 ounces brussels sprouts trimmed, finely grated, or shredded with a knife
• ▢ ½ cup shredded purple cabbage
• ▢ ½ red onion cut into slivers
• ▢ ½ cup tri-colored tomatoes sliced
• ▢ 1 ½ cup red seedless grapes cut in halves

Savory Dijon Dressing

• ▢ ¼ cup apple cider vinegar
• ▢ 2 Tablespoons Dijon mustard
• ▢ 3 Tablespoons Maple Syrup
• ▢ 2 teaspoons lemon juice
• ▢ ⅛ cup water
• ▢ Salt and black pepper to taste

Instructions

 

• First, wash and cut the end of the Brussel sprouts
• Use a food processor, box grater, or hand-shred with a knife
• Cut the kale away from the stems and chop
• Add the other cut vegetables and grapes
• Prepare the dressing by whisking together in a bowl or measuring cup.
• The pour over the salad and toss with tongs until the salad is coated in dressing.
• Cover and place in the refrigerator, dressed for about an hour
• When you are ready to serve the salad, toss again, and serve in individual bowls.
• Add additional salt and pepper to taste.

Notes

As usual, the oil-free dressing brings out the flavors of the vegetables. Because kale and Brussel sprouts are so fibrous, dressing the salad earlier than later is better. 

In fact, using a salad dressing with a lot of acid like lemon juice or vinegar (or both) is the key to softening the kale and Brussel sprouts.  As a result, acid helps break down the fibers in the kale and Brussel sprouts, making them a lot more tender and easier to chew.

With that in mind, it's always best to dress the salad, toss it, and place it in the refrigerator for an hour or so before eating.  NOt only is the salad easier to eat, but it's also easier to digest. 

Nutrition

Calories: 123kcalCarbohydrates: 25gProtein: 5gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 122mgPotassium: 706mgFiber: 7gSugar: 15gVitamin A: 9633IUVitamin C: 141mgCalcium: 278mgIron: 3mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/