Shaved Brussels Sprout Kale Salad

Shaved Brussels Sprout Kale Salad is perfect for fall. Filled with fall vegetables, red cabbage, and golden raisins. All tossed in a light vinegarette. 

Today I found a way to make Brussels sprouts so I would like them too. It’s my shaved Brussels sprout kale salad. I’ve tried so many times and so many ways to actually like Brussels sprouts and finally, this recipe has my seal of approval.

Now I’m not saying I haven’t made recipes using Brussels sprouts that haven’t been good. They have been delicious – or so my taste tester (aka hubby Vince) says so…it’s more that I just haven’t found a recipe that was really a keeper. But the good news for you today, it that I’ve finally created it and I’m sharing it with you.

I have a feeling that if you have non-Brussels sprout eaters in your house, they will quickly change their tune because:

1. You can’t resist the colors – purple, green, yellow;
2. The golden raisins really add the perfect sweetness;
3. The red cabbage adds an amazing crunch;
4. And finally, the vinegarette is sweet and tart.

There’s one more thing you will really love about this salad and it’s that I used pre-shaved Brussels sprouts and pre-cut kale. The only reason I didn’t use pre-shredded red cabbage is that my local market only sells green cabbage shredded (which you can certainly use as a substitute)…quick and easy!

So if you are looking for the perfect fall salad or vegan option for your holiday gatherings, try this fresh, bring and delicious salad – I’m certain you are going to love it.

If you like this salad, you will also like:

Melon Ball Prosciutto Salad

Shaved Brussels Sprout Kale Salad

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• Author: krazykitchenmom

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Description

Shaved Brussels Sprout Kale Salad is perfect for fall. Filled with fall vegetables, red cabbage, and golden raisins. All tossed in a light vinegarette. 

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Ingredients

Scale 1x2x3x

• 1 bag fresh shaved Brussels sprouts
• 1 bag fresh cut Kale
• 1/2 head red cabbage – shredded
• 1 cup golden raisins
• 1/3 cup champagne vinegar
• 1/4 cup extra-virgin olive oil
• 1 TBS dijon mustard
• 1 TBS sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. In a jar with a cover add:
   • 1/3 cup champagne vinegar
   • 1/4 cup extra-virgin olive oil
   • 1 TBS dijon mustard
   • 1 TBS sugar
   • 1/2 teaspoon salt
   • 1/2 teaspoon black pepper
2. Shake vigorously to mix.
3. Add kale, cabbage, Brussels sprouts, and golden raisins to a large bowl.
4. Toss with vinegarette.
5. Place in refrigerator for 1-2 hours

Notes

This is a perfect make-ahead salad because the fresh fall vegetables stand up to the dressing and actually taste better the longer they sit.