Rawkaleandbrusselssproutsalad Recipes

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RAW KALE AND BRUSSELS SPROUTS SALAD WITH TAHINI-MAPLE DRESSING



Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing image

A simple, filling kale salad with creamy tahini dressing. Thinly sliced Brussels sprouts and toasted slivered almonds lend slaw-like crunch, while Parmesan and miso contribute savoriness. Recipe yields 2 large salads or 4 side salads.

Provided by Cookie and Kate

Categories     Salad

Time 20m

Number Of Ingredients 11

1 bunch of curly green kale
12 Brussels sprouts (about 1/2 pound or 2 big handfuls' worth)
1/4 cup sliced almonds
1/4 cup shaved Parmesan, to taste (use a vegetable peeler to shave the cheese into little strips)
Fine sea salt
1/4 cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
Pinch of red pepper flakes
1/4 cup water

Steps:

  • Use a chef's knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle salt lightly over the kale and use your hands to "massage" the kale by lightly scrunching handfuls of kale in your hands. Continue massaging until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
  • Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.
  • In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
  • In a small pan over medium heat, toast the almonds, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Taste, and add more Parmesan if desired. Serve immediately.

Nutrition Facts : Calories 397 calories, Sugar 8.1 g, Sodium 739.9 mg, Fat 26.2 g, SaturatedFat 5.1 g, TransFat 0 g, Carbohydrate 28.1 g, Fiber 8.7 g, Protein 18.9 g, Cholesterol 9.7 mg

KALE AND BRUSSELS SPROUT SALAD RECIPE WITH BACON, CRANBERRIES AND PECANS



Kale And Brussels Sprout Salad Recipe With Bacon, Cranberries And Pecans image

You'll love this healthy, low carb kale and brussels sprout salad recipe! See how to make kale brussels sprout salad with bacon and cranberries, in just 15 minutes.

Provided by Maya Krampf

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 12

1/2 bunch Curly kale ((~3.5 ounces or ~5.5 cups, stems removed))
1/2 lb Brussels sprouts ((~2.5 cups, outer leaves and stems removed))
1/2 cup Sugar-free dried cranberries
6 slices Cooked bacon ((chopped or crumbled))
1/2 cup Walnuts ((or pumpkin seeds for nut-free))
1/4 cup Blue cheese crumbles ((optional - skip for paleo or whole30))
1/3 cup Olive oil
2 tbsp Lemon juice
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/4 tsp Sea salt
1/4 tsp Black pepper

Steps:

  • Place the brussels sprouts into a food processor fitted with a slicing blade (NOT a shredding or knife blade!). Push the sprouts into the food processor while running, using the pusher (not your hands). Turn it off.
  • Turn the food processor back on and push the kale leaves into the running food processor. Pulse until shredded. (Alternatively, you can chop the brussels sprouts and kale by hand with a knife.)
  • In a large bowl, whisk together the olive oil, mustard, lemon juice, garlic powder, salt and pepper, until emulsified. (Tilt the bowl if necessary).
  • Add the shredded brussels sprouts and kale to the bowl. Add the cranberries, cooked bacon, walnuts (if using), and blue cheese (if using). Toss to coat the kale brussels sprout salad in dressing.

Nutrition Facts : Calories 192 kcal, Carbohydrate 6 g, Protein 6 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 267 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

KALE AND BRUSSELS SPROUT SALAD



Kale and Brussels Sprout Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 11

3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1 small clove garlic
1 small shallot
1 cup finely grated pecorino
1/2 cup extra-virgin olive oil
1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
Salt and freshly ground black pepper

Steps:

  • In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
  • In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Nutrition Facts : Calories 272 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 510 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams

RAW KALE AND BRUSSELS SPROUT SALAD



Raw Kale and Brussels Sprout Salad image

When you slice Brussels Sprouts thin enough, they can go in any salad--no cooking required. Make it easy on yourself and throw them into the food processor. Mix them with a little kale that you've massaged with lemon juice (to break down the toughness of the leaves) and you have a great salad for any fall dinner table.

Provided by Angelin Borsics

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 bunch lacinato kale, stems removed
1/2 lemon, juice of
1/2 cup olive oil
1 tablespoon Dijon mustard
3 tablespoons balsamic vinaigrette
salt and pepper
3 cups thinly sliced Brussels sprouts
1/4 cup shredded manchego cheese or 1/4 cup parmesan cheese
2 cups pecans, toasted

Steps:

  • Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
  • Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
  • Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.

Nutrition Facts : Calories 435.1, Fat 44.6, SaturatedFat 4.8, Sodium 44.2, Carbohydrate 9.9, Fiber 4.9, Sugar 2.2, Protein 5

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