Shredded Kale And Brussels Sprouts Salad Food
SHREDDED KALE AND BRUSSELS SPROUTS SALAD
This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.
Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
KALE AND BRUSSELS SPROUT SALAD
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
ROASTED AND RAW BRUSSELS SPROUTS SALAD
If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.
Provided by Susan Spungen
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
- Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
- Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
- Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
- Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.
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- Roast the almonds: Preheat oven to 350°F. Add almonds to a baking sheet and place in oven to toast. Stir almonds after 5 minutes. Allow to toast about 3-4 minutes longer or until the almonds are golden. Remove from oven and allow almonds to cool.
- Make the dressing: Meanwhile, toss together the ingredients for the dressing by muddling together the minced garlic with sea salt and black pepper using a mortar and pestle. Place muddled garlic and spices into a mason jar with olive oil, balsamic and thinly sliced onion. Shake to combine and let marinate.
- Shred kale and sprouts: In a food processor fitted with a slicing blade, shred the Brussels sprout. Next, shred the kale. (If you don’t have a food processor, you can chop the kale and Brussels sprout by hand. Just make sure to slice them very thin.) Place in a large bowl.
- Massage kale and sprouts: Pour the lemon juice over the kale and Brussels sprout mixture, sprinkle on a little sea salt and massage with clean hands. Once the kale mixture is massaged, add cranberries, red pepper flakes and nutmeg to the bowl. Pour the dressing over the salad mixture and give it a good stir. Add cheese and stir again. Top with toasted almonds.
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