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Shredded Brussels Sprouts and Citrus Salad

Stop What You're Doing and Make This Brussels Sprouts Salad

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.

Shredded Brussels Sprouts, Kale, and Kumquat Salad

Adapted from Power Foods: 150 Delicious Recipes With the 38 Healthiest Ingredients by the editors of Whole Living Magazine


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.

Shredded Brussels Sprouts and Citrus Salad


  1. 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


  1. Whisk together the mustard, vinegar, salt, maple syrup, and olive oil in a large mixing bowl.
  2. Add the brussels sprouts, kale, pepitas, cherries, and kumquats, and toss to coat. Adjust to taste with salt as necessary.
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