Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
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!
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Shredded Brussels Sprouts Salad with Kale, Toasted Almonds and Grated Parmesan. The BEST salad, perfect for Thanksgiving and the holidays!
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(19 comments) leave a comment
Wow, this looks amazing! I’ve never eaten brussels sprouts raw before so I’m definitely going to have to give this a try. Thanks for the tip on throwing them in the food processor too! So easy!
Wow, this looks amazing! I’ve never eaten brussels sprouts raw before so I’m definitely going to have to give this a try. Thanks for the tip on throwing them in the food processor too! So easy!
What a great idea!! I’m usually so boring with brussels – I always just roast them. I have a bundle in the fridge that need to be used stat and now I have something fun to do with them!
This salad looks delicious. And I’m right there with you–I have no idea what I’m making/taking to Thanksgiving next week!
YUM! my mom has made a salad just like this & it’s turned brussels sprouts haters into believers!
Awesome! I think the trick is finely chopped- my mom used to do this when we were kids and then roast them- best side dish ever! But, I hated them whole 🙂
I am definitely not on the ball this year with Thanksgiving. I’m winging it and will figure it out next week 😉 This salad looks AMAZING and I want to eat it every day!!
Thanks Aggie!
Does it make me a bad dietitian if I’ve never cooked brussel sprouts? Oh wait, there was that one time in Nutr 205 Food Prep- does that count? I love this idea. I’m super into salad textures lately so perhaps this will be my coming down from vacation mode meal! With the amount of goat cheese I plan on eating, it’s certain I will need a month worth of salads like these to whip up!
Ha, for real! I won’t be surprised if I am posting nothing but salads come January 🙂
I’m not a big fan of kale, but recently we’ve been loving the Trader Joe’s kale and broccoli slaw, so now I’m all excited about salads like this. Your pics are amazing – the almonds and parmesan add just enough contrast to the greens. Oh, and I’m totally with you on this holiday creeping up…thankfully I’m not hosting this year either!!
I’m not a big fan of kale, but recently we’ve been loving the Trader Joe’s kale and broccoli slaw, so now I’m all excited about salads like this. Your pics are amazing – the almonds and parmesan add just enough contrast to the greens. Oh, and I’m totally with you on this holiday creeping up…thankfully I’m not hosting this year either!!
I love that salad! It’s such an easy side dish, TJ’s is the best!
I’ve never thought about shreadding brussels in a food processor..genius! This is such a pretty dish, I think it HAS to be a side at Thanksgiving this year 🙂 Thanks for sharing!
It’s SO easy! I forget that the food processor has a shredding/slicing blade, but it made salad prep for this salad incredibly easy. I’m not kidding when I say it took all of 20 seconds to shred all of them!