Shredded Kale Brussels Recipe

Wash and dry

Rinse the kale, Brussels sprouts, cabbage, carrot, and apple under cold water. Dry thoroughly using a salad spinner or clean kitchen towels. Excess water will dilute the dressing and make the salad soggy.

Remove stems & shred kale

Strip the tough stems from the kale by folding each leaf in half and slicing along the stem. Stack the leaves, roll or fold them, and thinly slice (about 1/4-inch) to yield approximately 6 cups shredded kale.

Slice Brussels sprouts & cabbage

Trim the bases of the Brussels sprouts and slice them very thin (about 1/8-inch). Thinly slice the red cabbage. Combine the shredded kale, sliced Brussels sprouts, shredded carrot, and apple in a large mixing bowl.

In a medium bowl or jar, whisk together the apple cider vinegar, Dijon mustard, honey (or maple), lemon juice, minced garlic, salt, and pepper until the salt is mostly dissolved.

Slowly whisk in the extra-virgin olive oil (or close jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more honey for sweetness, vinegar for tang, or salt as needed.

Heat a small skillet over medium heat. Add 1 tsp olive oil, then the sliced almonds (or chopped walnuts) and a pinch (1/8 tsp) of salt. Toast, stirring frequently, until fragrant and lightly golden (2–4 minutes). Transfer to a plate to cool.

Measure the dried cranberries and shave the parmesan if using. Keep these ready to toss into the salad at the end.

Massage kale

Pour about 2–3 tablespoons of the prepared dressing over the shredded kale. Using your hands, massage the dressing into the kale for 1–2 minutes until the leaves darken and soften slightly—this reduces bitterness and tenderizes the kale.

Add the sliced Brussels sprouts, shredded carrot, red cabbage, and julienned apple to the massaged kale. Pour the remaining dressing over the mixture and toss thoroughly to coat all ingredients evenly.

Taste and adjust: add more salt, pepper, or lemon if needed.

Fold in the toasted nuts, dried cranberries, and half of the shaved parmesan. Transfer to a serving bowl or platter.

Sprinkle the remaining parmesan and chopped parsley over the top. Finish with freshly ground black pepper to taste.

Serve immediately, or chill 15–30 minutes to let flavors meld. If making ahead, store dressing separately and toss within 1 hour of serving to keep nuts crunchy.