Shredded Brussel Sprouts & Kale Salad

Name: Shredded Brussel Sprouts & Kale Salad
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 Tbsp whole grain mustard; 3 Tbsp fresh lemon juice (1-2 lemons); coarse salt; 1 Tbsp plus 1 tsp pure maple syrup; 2 Tbsp cold-pressed extra-virgin olive oil; 8 oz brussel sprouts, very thinly sliced (about 3 cups); 6 lacinto kale leaves, stemmed & thinly sliced; 1/3 c raw hulled sunflower seeds, toasted; 1/4 c raisins or dried cranberries

By Julie Prior
@dominicksnana

Yummy!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

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1 Tbsp

whole grain mustard
3 Tbsp

fresh lemon juice (1-2 lemons)
·

coarse salt
1 Tbsp

plus 1 tsp pure maple syrup
2 Tbsp

cold-pressed extra-virgin olive oil
8 oz

brussel sprouts, very thinly sliced (about 3 cups)
6

lacinto kale leaves, stemmed & thinly sliced
1/3 c

raw hulled sunflower seeds, toasted
1/4 c

raisins or dried cranberries

How to Make Shredded Brussel Sprouts & Kale Salad

Step-by-Step

Stir together mustard, lemon juice, 3/4 tsp. salt & maple syrup; whisk in oil until emulsified.
In a salad bowl, toss together brussel sprouts & kale. Add sunflower seeds, raisins or cranberries & dressing; toss to coat.
Serve immediately.

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