I knew that I would fall in love with this tangy shredded kale and brussels sprouts salad as soon as I set my eyes upon it. Perfect in its original iteration (it's a favorite amongst our whole team), this salad-slaw hybrid is even better — at least better catered to my proclivities — with a few minor tweaks and additions (reflected in the recipe below).
I've been so smitten that I've already made it three times in the past month — a rarity for someone whose job is to test recipes. So as the title says, I seriously urge you to get on board, and make this salad right now.
Kumquats not in season? Substitute supremed citrus such as oranges or grapefruit. Thanks to its hearty nature, this salad is a good candidate for brown-bag lunches, as unlike delicate greens, the kale and brussels sprouts can hold up to 24 (even 48) hours of mingling with the dressing.
- 1 tablespoon whole-grain mustard
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher salt
- 1 tablespoon plus 1 teaspoon maple syrup, preferably grade B
- 2 tablespoons extra-virgin olive oil
- 8 ounces (about 3 cups) brussels sprouts, shredded
- 6 kale leaves, stemmed and shredded
- 1/3 cup soy-sauce-glazed pepitas
- 1/4 cup dried tart cherries or cranberries
- 8-10 kumquats, thinly sliced, seeds removed
- Whisk together the mustard, vinegar, salt, maple syrup, and olive oil in a large mixing bowl.
- Add the brussels sprouts, kale, pepitas, cherries, and kumquats, and toss to coat. Adjust to taste with salt as necessary.
- Greens , Salads, Main Dishes
- North American
- Serves 2 as a meal