Kale and Brussels Sprouts Salad
I love serving this salad alongside a veggie burger or soup for a well-rounded plant-based meal. You can also just top it with some fresh avocado, baked chickpeas, grilled tofu, tempeh, or your favorite plant-based protein
Servings Prep Time
4 people 15 minutes
Cook Time
2 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
2 minutes
Kale Brussels Sprouts Salad
Kale and Brussels Sprouts Salad
I love serving this salad alongside a veggie burger or soup for a well-rounded plant-based meal. You can also just top it with some fresh avocado, baked chickpeas, grilled tofu, tempeh, or your favorite plant-based protein
Servings Prep Time
4 people 15 minutes
Cook Time
2 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
2 minutes
Kale Brussels Sprouts Salad
Ingredients
  • 2 bunches Tuscan kale center stem discarded, thinly sliced
  • 12 ounces brussels sprouts trimmed, finely grated or shredded with a knife
  • 1/3 cup walnuts coarsely chopped
Dressing
  • 1/4 cup fresh lemon juice
  • 2 Tbl yellow mustard or dijon
  • 1 Tbl minced shallot
  • 1 small garlic clove finely grated
  • 1/3 tsp sea salt optional
  • freshly ground black pepper
Instructions
  1. Combine dressing ingredients: lemon juice, mustard, shallot, garlic, 1/3 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.
  2. Mix thinly sliced kale and shredded Brussels sprouts in a large bowl.
  3. In a small skillet over medium-low heat, add walnuts and stir frequently until golden brown in spots, about 2 minutes.
  4. Add dressing to kale mixture; toss to coat. Garnish with walnuts.

This recipe was printed from plantbasedcooking.com