Shredded Brussels Sprouts Salad with Toasted Almonds
Does it make me a bad food blogger if THE food holiday of the year has totally snuck up on me? I know I should have had my recipe ideas written down months ago but the truth is, I’ve spent exactly 5 minutes this past year thinking about our Thanksgiving menu.
We’re heading up to Wisconsin next week and I’m actually kinda/very excited that we aren’t hosting anyone this year. I’m in total chill mode, ready to contribute a few of the sides but not interested in stressing over how many rolls I need to make and seating arrangements.
Perhaps that’s why I’m sharing this lazy guest salad: shredded brussels, shredded kale, toasted almonds, parm, and a lemon-dijon dressing. It’s so easy, you’ll almost feel like you got out of bringing anything when you show up with this. Prep a few ingredients ahead of time, bring a mason jar of dressing, and watch your family profess their undying love for brussels and kale. Or at least, that’s how it looks in my dreams.
For real though. This salad, basic as it may be, is total flavor and texture overload. Chopped, toasted almonds stand in for both croutons and bacon. They give a salty, crunchy bite that pairs perfectly with the thin, wispy strands of brussels sprouts leaves.
Resist the urge to buy prepackaged shredded brussels as they won’t be fine enough. I use my food processor to shred the sprouts in 20 seconds flat. Use a mandolin if you’ve got it. Paper thin, you almost forget you are eating mini cabbages.
Since finely chopping things is a winning approach for anyone who dislikes vegetables, I’m using the same approach with the kale leaves. Remove the tough stems and stack the leaves on top of each other. Tightly roll, like a cigar, and then slice into beautiful kale ribbons. Toss everything together, add the salty, umami toppings and citrus dressing and you’ve got a salad that everyone will be asking for year after year.
If you plan on bringing this one, prep it ahead of time. Shred the brussels and the kale and place in a large bowl. Bring a container of the almonds and cheese and a mason jar full of dressing. Just before serving, toss with the dressing and garnish with nuts and parmesan. Serve, give thanks, and enjoy all the praise that’s sure to come your way.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Â
Shredded Brussels Sprouts Salad with Toasted Almonds
Ingredients
- ~ 30 brussels sprouts
- 1 bunch Tuscan kale
- 3/4 cup almonds, toasted and chopped
- 1/2 cup grated parmesan cheese
- 1 large lemon, juiced
- 2 tablespoons apple cider vinegar
- 1 garlic clove, minced
- 1 teaspoon dijon
- 1/3 cup extra virgin olive oil
- salt/pepper
Instructions
- Remove the stem and finely shred the Brussels Sprouts. I use my mandolin or food processor to shred them really finely.
- Remove the stems from the kale leaves and stack. Tightly roll into a large pile, starting at the end, finely shred the kale leaves so they look like ribbons. Place the kale and brussels sprouts in a large bowl.
- Whisk together the lemon juice, apple cider vinegar, minced garlic clove and dijon mustard. Combine until the mustard is dissolved in the liquid. Slowly whisk the olive oil into the lemon/dijon mixture. Season with a generous pinch of salt and pepper.
- Add the dressing to the kale/brussels sprouts bowl and toss for ~3-4 minutes until the kale and brussels sprouts are wilted. Gently toss in the chopped almonds and parmesan cheese. Season to taste with salt and pepper, if needed.
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