I made a Kale Brussel Sprout Salad that combines shaved sprouts, hearty kale, a simple lemon vinaigrette, and crunchy toppings with no cooking required, and I can’t wait to share the recipe.

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I keep coming back to this Lemony Kale + Shaved Brussels Sprouts Salad because it’s surprising in the best way. I love the snap of curly kale with those crisp, thinly shaved Brussels sprouts, and it somehow feels fancy without trying too hard.

Every bite has that bright, clean zing that makes you wonder how simple vegetables can taste so bold. People keep asking if it’s one of those trendy Kale Brussel Sprout Salad Recipes or maybe a riff on Shaved Brussel Sprouts dishes, and i always grin, because it’s easy, fresh, and somehow the perfect side that makes you curious about dinner.

Ingredients

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Kale adds big leafy fiber and vitamin K, it’s slightly bitter, chewy, great for salads.
Shaved Brussels pack fiber, some protein, nutty cabbage flavor when raw slightly sweet when cooked.
Lemon brings bright acidic zip, vitamin C, balances bitterness with sharp fresh sourness.
Olive oil gives healthy fats, silky mouthfeel, rounds flavors and helps dressing cling.
Grated Parmesan adds salty umami, calcium and savory depth, not overly creamy though.
Toasted almonds add crunch, plant protein, healthy fats, subtle toasty sweetness and bite.
Garlic gives pungent kick, small raw bite that mellows with lemon and oil.

Ingredient Quantities

1 small bunch curly kale about 8 ounces

8 ounces Brussels sprouts

1 large lemon

3 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

1 small garlic clove

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup grated Parmesan or Pecorino Romano

1/4 cup sliced almonds toasted optional

Pinch red pepper flakes optional

How to Make this

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1. Rinse and dry the kale and Brussels sprouts. Strip the kale leaves off the thick stems and tear or slice into thin ribbons. Trim the Brussels sprouts and shave them thinly on a mandoline or slice finely with a sharp knife.

2. Zest the lemon first, then cut it and squeeze out the juice into a bowl or jar. Add the zest, 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small garlic clove minced, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you want heat.

3. Whisk or shake the dressing vigorously until it emulsifies. Taste and tweak salt, honey or lemon to balance bright and tangy.

4. Put the kale in a large bowl and pour about half the dressing over it. Massage the kale with your hands for 1 to 2 minutes until it wilts and turns a darker green, this makes it less bitter and way more tender.

5. Add the shaved Brussels sprouts to the bowl, pour the remaining dressing over everything and toss well so every bit is coated. Let it sit 5 to 10 minutes to soften the sprouts a little and let flavors meld.

6. While it rests, toast 1/4 cup sliced almonds in a dry skillet over medium heat, shaking the pan or stirring constantly for 2 to 3 minutes until golden and fragrant. Transfer to a plate so they don’t keep cooking.

7. Sprinkle in 1/4 cup grated Parmesan or Pecorino Romano and the toasted almonds, toss again. Taste and adjust with a little extra salt, pepper or lemon juice if needed.

8. Serve topped with a little extra cheese and another pinch of red pepper flakes if you like. Salad keeps in the fridge up to a day or two but add the almonds just before serving so they stay crunchy.

Equipment Needed

1. Sharp chef’s knife, for stripping kale and slicing Brussels sprouts
2. Sturdy cutting board
3. Mandoline or a very sharp knife for shaving sprouts real thin
4. Microplane zester (for the lemon)
5. Large mixing bowl big enough to massage the kale
6. Small jar with lid or small bowl plus a whisk for dressing (you can shake or whisk)
7. Small skillet, for toasting the sliced almonds
8. Box grater or fine grater for the Parmesan
9. Measuring spoons and a tablespoon measure for the oil, mustard, salt etc.
10. Tongs or salad servers (or just your hands) for tossing and serving

FAQ

Can I make this salad ahead of time? Yes. Keep the dressing and veggies separate. Shave the kale and Brussels sprouts up to two days ahead and refrigerate. The dressing will keep four to five days. Toss everything together about 20 to 30 minutes before serving so the greens stay bright and crunchy, or do it an hour before if you like them a bit softer.

Do I have to massage the kale? You dont have to, but you should. Massaging with a little salt or some of the dressing for one to two minutes softens the kale, cuts bitterness and makes it way more pleasant to chew. Works like a charm.

How do I shave Brussels sprouts without a mandoline? Use a very sharp chef knife and slice thinly across the stem end. You can also use a food processor with a slicing disk if you have one. Take your time and tuck your fingers so you dont nick yourself.

Can I make this vegan or nut free? Yep. Swap maple syrup for honey and leave out the cheese or use nutritional yeast or a vegan grated cheese. Replace sliced almonds with toasted pumpkin or sunflower seeds if you need nut free crunch.

How do I keep the lemon from being too sour? Taste as you go. Use both zest and juice for bright lemon flavor but balance acidity with the olive oil and a touch of honey or maple syrup. Dijon helps round the dressing so it feels smoother. Add salt and pepper a little at a time.

Want to bulk it up into a meal? Add roasted chicken, salmon, or canned chickpeas for protein. Toss in dried cranberries or apple slices for sweetness or extra roasted veggies for heft. Keep the dressing ratio about 3 parts oil to 1 part lemon plus the mustard and sweetener to taste.

Lemony Kale + Shaved Brussels Sprouts Salad Recipe Substitutions and Variations

Kale: swap with baby spinach or lacinato (Tuscan) kale, baby spinach wilts quicker and is milder, lacinato keeps that chewy bite.
Brussels sprouts: use thinly sliced green cabbage or broccoli slaw instead, theyre easier to shave and still give great crunch.
Lemon: replace with 2 tablespoons white wine vinegar or 1 tablespoon apple cider vinegar plus a little zest, or a lime if you want a brighter tang.
Parmesan: sub with crumbled feta for a tangy twist or nutritional yeast for a dairy free option, both add salty umami.

Pro Tips

1. Massage the kale longer if it still feels tough, like 3 to 5 minutes. Use a little extra oil and a pinch more salt while you do it, that helps break down the fibers and brings out sweetness.

2. Chill the Brussels sprouts in the freezer for about 8 to 10 minutes before you shave them, they get firmer and slice much cleaner. Don’t freeze them solid though, or they’ll get mushy when they thaw.

3. Hold back on salt in the dressing since the cheese is salty, taste as you go, you can always add more later. If the dressing separates, whisk it hard or add a teaspoon of warm water and shake it in a jar, that usually brings it back together.

4. Toast the almonds until they just smell nutty and turn golden then dump them onto a cool plate so they stop cooking, they go from done to burned real fast. Keep them off the salad until right before serving so they stay crunchy, and save a little lemon zest and cheese to sprinkle on top at the end for brightness.

Lemony Kale + Shaved Brussels Sprouts Salad Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made a Kale Brussel Sprout Salad that combines shaved sprouts, hearty kale, a simple lemon vinaigrette, and crunchy toppings with no cooking required, and I can't wait to share the recipe.

Servings

servings

Calories

204

kcal

Equipment: 1. Sharp chef’s knife, for stripping kale and slicing Brussels sprouts
2. Sturdy cutting board
3. Mandoline or a very sharp knife for shaving sprouts real thin
4. Microplane zester (for the lemon)
5. Large mixing bowl big enough to massage the kale
6. Small jar with lid or small bowl plus a whisk for dressing (you can shake or whisk)
7. Small skillet, for toasting the sliced almonds
8. Box grater or fine grater for the Parmesan
9. Measuring spoons and a tablespoon measure for the oil, mustard, salt etc.
10. Tongs or salad servers (or just your hands) for tossing and serving

Ingredients

1 small bunch curly kale about 8 ounces
8 ounces Brussels sprouts
1 large lemon
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan or Pecorino Romano
1/4 cup sliced almonds toasted optional
Pinch red pepper flakes optional

Directions

Rinse and dry the kale and Brussels sprouts. Strip the kale leaves off the thick stems and tear or slice into thin ribbons. Trim the Brussels sprouts and shave them thinly on a mandoline or slice finely with a sharp knife.
Zest the lemon first, then cut it and squeeze out the juice into a bowl or jar. Add the zest, 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 small garlic clove minced, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper and a pinch of red pepper flakes if you want heat.
Whisk or shake the dressing vigorously until it emulsifies. Taste and tweak salt, honey or lemon to balance bright and tangy.
Put the kale in a large bowl and pour about half the dressing over it. Massage the kale with your hands for 1 to 2 minutes until it wilts and turns a darker green, this makes it less bitter and way more tender.
Add the shaved Brussels sprouts to the bowl, pour the remaining dressing over everything and toss well so every bit is coated. Let it sit 5 to 10 minutes to soften the sprouts a little and let flavors meld.
While it rests, toast 1/4 cup sliced almonds in a dry skillet over medium heat, shaking the pan or stirring constantly for 2 to 3 minutes until golden and fragrant. Transfer to a plate so they don’t keep cooking.
Sprinkle in 1/4 cup grated Parmesan or Pecorino Romano and the toasted almonds, toss again. Taste and adjust with a little extra salt, pepper or lemon juice if needed.
Serve topped with a little extra cheese and another pinch of red pepper flakes if you like. Salad keeps in the fridge up to a day or two but add the almonds just before serving so they stay crunchy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.