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    You are in: Home / Recipes / Raw Kale and Brussels Sprout Salad Recipe
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    Raw Kale and Brussels Sprout Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Angelin Borsics's Note:

    When you slice Brussels Sprouts thin enough, they can go in any salad--no cooking required. Make it easy on yourself and throw them into the food processor. Mix them with a little kale that you've massaged with lemon juice (to break down the toughness of the leaves) and you have a great salad for any fall dinner table.

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    Units: US | Metric


    1. 1
      Add the kale and the lemon juice into a large bowl and massage the juice into the leaves for 2 to 3 minutes. Let the kale marinate for 5 to 7 minutes.
    2. 2
      Meanwhile, make the salad dressing: add the olive oil, mustard, and vinegar to a mason jar or other lidded jar and shake like crazy until the dressing emulsifies. Add salt and pepper to taste.
    3. 3
      Roughly chop the kale into bite-sized pieces and add it back into the bowl. Add the Brussels Sprouts, cheese, and pecans to the kale. Pour the dressing over the salad, toss, and serve.

    Ratings & Reviews:

    • on June 24, 2014


      Turned out great even if I didn't have balsamic vinegar so used balsamic glaze. Used Kale from the garden and first time using it. Was great.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raw Kale and Brussels Sprout Salad

    Serving Size: 1 (87 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 435.1
    Calories from Fat 401
    Total Fat 44.5 g
    Saturated Fat 4.7 g
    Cholesterol 0.0 mg
    Sodium 44.1 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 4.9 g
    Sugars 2.2 g
    Protein 5.0 g

    The following items or measurements are not included:

    balsamic vinaigrette

    manchego cheese

    Ideas from


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