Shredded Brussels Sprouts Salad with Toasted Almonds
Shredded Brussels Sprouts Salad with Kale, Toasted Almonds and Grated Parmesan. The BEST salad, perfect for Thanksgiving and the holidays!
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.