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Shredded Brussels Sprouts and Kale Salad

Note: If you don't have Lacinato kale on hand, try using Swiss chard or regular kale instead.

Shredded Brussels Sprouts and Kale Salad

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

Shredded Brussels Sprouts and Kale Salad


  1. 1 tablespoon whole-grain mustard
    3 tablespoons fresh lemon juice, from 1 to 2 lemons
    Coarse salt
    1 tablespoon plus 1 teaspoon pure maple syrup
    2 tablespoons cold-pressed extra-virgin olive oil
    8 ounces brussels sprouts, very thinly sliced (about 3 cups)
    6 Lacinato kale leaves, stemmed and thinly sliced
    1/3 cup raw hulled sunflower seeds, toasted
    1/4 cup raisins or dried cranberries


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

Serves 2 as a full-sized salad.

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