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



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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