Shredded Brussel Sprouts & Kale Salad

Julie Prior




★★★★★ 1 vote

30 Min
No-Cook or Other


  • 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


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

Printable Recipe Card

About Shredded Brussel Sprouts & Kale Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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