{surprisingly} delicious kale and brussels sprouts salad

it’s been a big challenge to incorporate the now famous “super” green aka KALE into our diet. i’ve made the chips (not as easy as they make it sound-they burn  so easily), used it in stews and soups (not a bad option), and (rather reluctantly) in my smoothies. after watching the inspiring and miraculous story of Dr. Terry Wahls {who used diet to cure her MS-check it out: video} my husband asked if we could have some kale (surprise) for dinner! being quite the dutiful wife (haha), i had to come up with a tasty recipe using raw kale. in doing the research, i came across several cooked recipes using kale with brussels sprouts.  i  decided to combine the two greens in a raw salad by shredding (or thinly slicing) them as finely as possible-which is the only hard thing about this recipe, by the way. the resulting {seriously delicious and addictive} salad has become  such a hit with family and friends that i’m beginning to feel it in my right hand (mandolin is recommended for the brussels sprouts)! i now only offer to share the recipe, which follows…

ingredients for about 4 servings:

  • 1 large bunch (about 12-14 stalks) organic lacinato kale, deveined-cut as thinly (shredded) as possible
  • 12-14 brussels sprouts-cut in half, and thinly sliced (easiest using a mandolin) 
  • chopped walnuts (1/4 cup or so)
  • good quality parmesan cheese (shaved regiano is best) to taste (or substitute with a ripe chopped avocado-or add both)
Shallot vinaigrette: 
  • 1/4 of a shallot very finely minced 
  • 3 tbs extra virgin olive oil (or avocado oil)
  • sea salt & freshly ground pepper to taste 
  • juice of 1/2-1 lemon, freshly squeezed 
  • 1-2 tsp Dijon mustard
whisk together until thickened, pour dressing over salad & mix about 10-15 minutes before serving.
 
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7 Comments on “{surprisingly} delicious kale and brussels sprouts salad

  1. So delicious, so nutritious! Moji’s (bit) quicker, non-dairy version–replace parmesan cheese with a handful of zante currants. Dress with a splash of fine vinegar (I used champagne once and pinot grigio the next day since there was a fight over who didn’t get any salad), sea salt, fresh ground pepper, some grapeseed oil, and a touch of (I used La Tourangelle) white (or even black) truffle oil. You have never seen kale disappear so fast….

  2. Am a huge fan of this salad now, as is my husband (much to my surprise!) :) One very helpful point was your specification of which kind of kale (lacinato) to use, as the other kind I had tried before did not come out as well… I needed to add more vinaigrette though so the second time I also added red wine vinegar to the lemon… delicious… (also the cuisinart helped with shredding of the kale).

  3. Was looking for a healthy alternative to basic cole slaw for fish tacos and thanks to your blog I found it! Instead of the delicious shallot dressing, I used apple cider vinegar, greek yogurt and a dab of light mayo. Let it sit for an hour or so and it was amazing!

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