Shredded Brussels Sprouts and Kale Salad
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.
Shredded Brussels Sprouts and Kale Salad
Ingredients
A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.
Yield: serves 4-6
Ingredients
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1 lb. Brussels sprouts
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1 bunch kale, stems removed and finely chopped
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2 tbsp. whole-grain mustard
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4 tbsp. fresh lemon juice
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1⁄2 cup extra-virgin olive oil
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Kosher salt and fresh-ground black pepper
Instructions
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Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)
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In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.
- Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don't have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)
- In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.
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