Shredded Brussels Sprouts and Kale Salad

  • Serves

    serves 4-6


A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.


  • 1 lb. Brussels sprouts
  • 1 bunch kale, stems removed and finely chopped
  • 2 tbsp. whole-grain mustard
  • 4 tbsp. fresh lemon juice
  • 12 cup extra-virgin olive oil
  • Kosher salt and fresh-ground black pepper


Step 1

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.)

Step 2

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.