Raw Kale and Brussels Sprouts Salad Recipe

Raw Kale and Brussels Sprouts Salad Recipe

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.

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes



  • 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


  1. Cut out the ribs of the kale leaves, then chop the kale into small, bite-sized pieces.

  2. Sprinkle salt lightly over the kale, then use hands to massage the kale lightly.

  3. Continue massaging until the kale becomes darker in color and more fragrant.

  4. Transfer the kale to a medium serving bowl.

  5. Chop off and discard the stem end of the Brussels sprouts.

  6. Slice the sprouts as thin as possible, then add the sprouts to the bowl, using fingers to break up any clumps.

Tahini-Maple Dressing:

  1. In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes.

  2. Whisk in the water until the mixture is smooth and creamy.

  3. Pour the dressing over the kale and sprouts, then mix well.

  4. In a small pan over medium heat, toast the almonds, stirring frequently, until fragrant and turning golden.

  5. Add the toasted almonds and parmesan shavings to the salad, then toss.

  6. Serve, and enjoy!


  • 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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