Skip to Content

Kale and Brussel Sprout Salad

Kale and Brussel Sprout Salad is a great salad recipe for those who hate brussel sprouts! There is no bitter flavour, just yumminess!

Kale and Brussel Sprout Salad is a great salad recipe for those who hate brussel sprouts!  There is no bitter flavour, just yumminess!

Kale seems to be a leafy green that people either love or hate.  I love Kale and find that eating it is a good way to curb my appetite for more carb dense foods (like my Garlic Lemon Pasta with Roasted Shrimp).  Kale is great cooked but I happen to love the flavour of it raw.  I think this Kale and Brussel Sprout Salad might even be good enough to convert a few Kale haters.

I actually really hate brussel sprouts.  I don’t say that about a lot of food, especially vegetables, as I was raised to eat everything.  I just can’t get over the unpleasant bitter flavour they seem to have.  That is until I tried them raw in a salad.  I couldn’t believe how tasty they were!

Serve this Kale and Brussel Sprout Salad with your favourite dressing.  It is nice with a simple oil and vinegar dressing but I’ve even enjoyed a slightly naughtier version with a creamy poppy-seed dressing.

Kale and Brussel Sprout Salad

Ingredients:

1 bunch Tuscan Kale
4 cups finely shredded Brussels sprouts
1/2 Cup Sliced Almonds
1/2 Cup Cranberries

Kale and Brussel Sprout Salad

Directions:

Wash the Kale and cut off the stems.

{Chiffonade the Kale}

Stack 3-4 Kale leaves on top of each other.

Roll the stack up tightly and hold it in front of you with one hand.

Starting at one end, make thin slices with your knife to create very slender strips.

To shred the Brussels sprouts, wash them then cut off the stems, halve them and using a very sharp knife, cut them into shreds like you would cabbage.

In a large bowl, toss together the shredded kale, shredded Brussels sprouts, almonds and cranberries.

Add as much dressing (of your choice) as desired and serve immediately.

Kale and Brussel Sprout Salad

Kale and Brussel Sprout Salad

Kale and Brussel Sprout Salad

Ingredients

  • 1 bunch Tuscan Kale
  • 4 cups finely shredded Brussels sprouts
  • 1/2 Cup Sliced Almonds
  • 1/2 Cup Cranberries

Instructions

  1. Wash the Kale and cut off the stems.
  2. {Chiffonade the Kale}
  3. Stack 3-4 Kale leaves on top of each other.
  4. Roll the stack up tightly and hold it in front of you with one hand.
  5. Starting at one end, make thin slices with your knife to create very slender strips.
  6. To shred the Brussels sprouts, wash them then cut off the stems, halve them and using a very sharp knife, cut them into shreds like you would cabbage.
  7. In a large bowl, toss together the shredded kale, shredded Brussels sprouts, almonds and cranberries.
  8. Add as much dressing (of your choice) as desired and serve immediately.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!

Enjoy!

 

In a mood for salads?  Check out these delicious Salad recipes:

 

Avocado, Tomato, Kale & Onion Salad

Celery Apple Salad

BLT Pasta Salad

Watermelon and Feta Salad

Classic Tuna Pasta Salad

Dragon Fruit Salad

Taco Salad in a Bag

Kale and Brussel Sprout Salad is a great salad recipe for those who hate brussel sprouts!  There is no bitter flavour, just yumminess!

Debbie White Beattie

Saturday 24th of September 2016

This is just like the bag at the grocery store only cheaper and a little better

kathy downey

Sunday 7th of August 2016

My hubby loves this salad,so i usually just make a smaller one that good for 2 meals for him.

Terri Baker

Tuesday 3rd of May 2016

Delicious and so good for you. I usually buy the pre-packaged version of this, but I will be making it myself from now on; so easy.

Tricia Hope

Sunday 1st of May 2016

Wow I would not thought of putting kale and sprouts together!Can't wait until sprouts are in season again!

E

Thursday 12th of March 2015

I love Brussels sprouts ... combined with kale in a salad -- how lovely! Perfect for any season!

Skip to Recipe