Stop What You're Doing and Make This Brussels Sprouts Salad
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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
INGREDIENTS
- 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
INSTRUCTIONS
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.