Shredded Kale and Brussels Sprout Salad with Maple Cider Recipe
vinaigrette Shredded kale and brussels sprouts will last a week in your fridge. Make a big batch of this salad, and dress it as you need it.
Ingredients
- For the Vinaigrette
- ¼ cup apple cider vinegar
- 1 Tbs. dijon mustard
- 1 Tbs. minced shallots
- 1 small garlic clove, minced
- 1 tsp. maple syrup
- ¼ tsp. kosher salt
- Pepper to taste
- ½ cup extra virgin olive oil
- For the Salad
- 1 bunch of kale, centre ribs removed and
- leaves thinly sliced (about 4 cups shredded
- kale)
- 6 oz Brussels sprouts, finely shredded (about 2
- cups)
- ½ red apple, thinly sliced
- 1-2 tsp. Extra virgin olive oil
- ¼ cup coarsely chopped almonds with skins
- ½ cup finely grated parmigiano reggiano
- cheese
Instructions
- 1
For the Vinaigrette: combine all ingredients for the vinaigrette in a bowl, set aside.
- 2
For the Salad: put the kale, Brussels sprout and apple in a large bowl and toss to mix.
- 3
Heat the olive oil in a small fry pan over med-high heat, add the almonds, stirring frequently until golden brown, about 2 minutes, transfer to a plate lined with a paper towel.
- 4
Pour the vinaigrette over the kale mixture, toss. Add the cheese, almonds, salt and pepper, toss again. Serve immediately. Serves 4-5 (with leftover dressing) Note: you do not need to dress the entire salad, the kale, Brussels sprouts and dressing will last a week in your fridge
Tips & Storage
- How to Store
- Store in an airtight container in the refrigerator. Most sides keep well for 3-4 days. Dress salads just before serving to keep them crisp.
- Make Ahead Tip
- Many sides can be prepped in advance. Chop vegetables and make dressings ahead of time, then assemble just before serving.
- Serving Tip
- This pairs well with a variety of main dishes. Try it alongside grilled chicken, fish, or a hearty soup for a complete meal.
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Frequently Asked Questions
How do I make Shredded Kale and Brussels Sprout Salad with Maple Cider?
This Shredded Kale and Brussels Sprout Salad with Maple Cider recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 20 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this shredded kale and brussels sprout salad with maple cider?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.