No-Cook Shredded Kale & Brussels Sprout Salad
Crispy, savory, and requires zero cooking. We’re tossing shredded sprouts and baby kale with salty Marcona almonds and crisp apples for a salad that’s as refreshing as it is filling. Finish it with plenty of freshly grated Parmigiano Reggiano and a sharp lemon-garlic vinaigrette for an effortless, 5-ingredient win.
Servings: 6 servings
Calories: 323kcal
Video
Equipment
Ingredients
For the kale Brussel sprout salad
- 1 lb Brussels sprouts
- 5 oz baby kale, see note below for substitutions
- 1 large honeycrisp apple, or 2 small apples
- ½ cup Pecorino Romano, grated, or Parmigiano Reggiano
- ½ cup Marcona almonds, walnuts, or pecans
- Flaky sea salt
For the salad dressing
- ½ cup extra virgin olive oil
- 1 large lemon, juiced, about ¼ cup
- 1 small shallot, finely chopped, about 2 Tbsp
- 1 ½ tsp Dijon mustard
- 1 small clove of garlic, finely chopped
- ½ tsp Kosher salt
- Pinch of freshly ground black pepper
Instructions
- Shred the Brussels sprouts. Trim the ends off each sprout, then cut in half through the root end. Place cut side down on a cutting board, then use a sharp knife to thinly slice. Alternatively, you can shred Brussels sprouts in a food processor or buy pre-shredded from a store.
- Cut the apple. Place the apple on a cutting board, then cut around the core, creating 4 large pieces. Discard the apple core. Place each piece of apple cut side down, then slice into long, thin planks, about ¼" thick. Cut each plank into strips about ¼" thick. Set aside.
- Assemble the salad. To the large bowl of shredded Brussels sprouts, add 5oz baby kale, apple matchsticks, ½ cup grated Pecorino, and ½ cup marcona almonds.
- Make the salad dressing. Combine ½ cup extra virgin olive oil, the juice of 1 lemon (about ¼ cup), 2 Tbsp minced shallot, 1½ tsp Dijon, 1 minced garlic clove, ½ tsp Kosher salt, and a pinch of freshly ground black pepper in a glass jar with lid or a 2 cup measuring cup. Place the lid on top, then shake vigorously (or whisk well).
- Dress the salad. Drizzle as much of the lemon garlic vinaigrette on top of the salad as you like.
- Taste, then serve. Toss the salad to thoroughly coat, then taste and adjust seasoning as needed. Serve with a pinch of flaky sea salt on top.
Notes
- Kale Options: If not using baby kale, use ½–1 bunch of lacinato or curly kale. Remove stems and chop leaves into 1½–2" pieces.
- Make-Ahead: Prep salad components individually up to 2 days in advance.
- Dressing: Store in an airtight container in the refrigerator for up to 2 weeks.
- Storage: For best quality, enjoy leftovers within 2 days.
Nutrition
Calories: 323kcal | Carbohydrates: 18g | Protein: 9g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 343mg | Potassium: 535mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2991IU | Vitamin C: 98mg | Calcium: 215mg | Iron: 2mg
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