Kale and Brussels Sprouts Salad

Ingredient Notes and Substitutions

The Brussels sprouts can be substituted one for one with shredded cabbage which is similar in texture and taste, but not as bitter as brussels sprouts.

Save time and use pre-shredded brussels sprouts.

Substitute pecans with walnuts, almonds, sunflower seeds or pumpkin seeds.

Substitute dijon mustard with stone-ground mustard.

Tips

The easiest way to shred brussels sprouts is to use a food processor with the slicing blade or add them to the bowl of the food procesor and chop them S blade. If you don't have a food processor, a sharp knife will work too; slice the sprouts thin and roughly chop them.

To save time, pick up a bag of shredded brussels sprouts in your supermarket.

If you are using curly kale or lacinato kale to make this salad, here is an easy way to prepare it: trim away the stem and the center vein from the tender parst of the leaves. Roll the kale leaves up and slice the roll with a sharp knife on a cutting board.

You can toast the pecans or use them raw. It takes just a few minutes to toast them, here's how: arrange the pecan pieces on a baking sheet and toast them in the oven at 350 degrees F for 5 to 10 minutes until the start to turn brown. Keep an eye on them, they can go from lightly toasted to burnt in a short amount of time.

Variations

Add 1/4 to 1/3 cup of grated fresh parmesan cheese, feta cheese, blue cheese or goat cheese.

Toss in 1/2 cup cooked chickpeas

Add two strips of freshly cooked bacon crumbles.

Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad

Ingredients

Instructions

Notes

Nutrition