How To Make Raw Kale and Brussels Sprouts Salad
Make some healthy and tasteful brussels sprouts salad for your next lunch meal! It comes with a sweet tahini-maple dressing for a more well-rounded salad.
Serves:
Ingredients
- 1bunchcurly green kale
- ½lbbrussels sprouts12 pieces or 2 big handfuls
- ¼cupsliced almonds
- ¼cupparmesan cheeseshaved, to taste
- fine sea salt
For Tahini-Maple Dressing:
- ¼cuptahini
- 2tbspwhite wine vinegar
- 2tspwhite miso
- 2tspmaple syrup
- 1tspred pepper flakes
- ¼cupwater
Instructions
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Cut out the ribs of the kale leaves, then chop the kale into small, bite-sized pieces.
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Sprinkle salt lightly over the kale, then use hands to massage the kale lightly.
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Continue massaging until the kale becomes darker in color and more fragrant.
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Transfer the kale to a medium serving bowl.
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Chop off and discard the stem end of the Brussels sprouts.
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Slice the sprouts as thin as possible, then add the sprouts to the bowl, using fingers to break up any clumps.
Tahini-Maple Dressing:
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In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes.
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Whisk in the water until the mixture is smooth and creamy.
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Pour the dressing over the kale and sprouts, then mix well.
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In a small pan over medium heat, toast the almonds, stirring frequently, until fragrant and turning golden.
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Add the toasted almonds and parmesan shavings to the salad, then toss.
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Serve, and enjoy!
Nutrition
- Calories: 448.35kcal
- Fat: 28.32g
- Saturated Fat: 5.98g
- Trans Fat: 0.00g
- Monounsaturated Fat: 11.27g
- Polyunsaturated Fat: 9.30g
- Carbohydrates: 34.57g
- Fiber: 12.57g
- Sugar: 10.05g
- Protein: 23.02g
- Cholesterol: 12.64mg
- Sodium: 770.17mg
- Calcium: 589.24mg
- Potassium: 1193.66mg
- Iron: 6.51mg
- Vitamin A: 590.30µg
- Vitamin C: 217.11mg
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