Shredded Brussels Sprouts, Kale and Kumquat Salad
 

Shredded Brussels Sprouts, Kale and Kumquat Salad

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This is a quick and easy salad recipe. The tart cranberries add a unique flavor. This recipe is also vegan and gluten free (make sure you find vegan and gluten free soy sauce).

SERVING SIZE

serves 2-4

INGREDIENTS

2 tablespoons whole-grain mustard

4 tablespoons apple cider vinegar

1 teaspoon sea salt

2 tablespoons maple syrup

4 tablespoons extra-virgin olive oil

1/3 cup almonds, coarsely chopped

2 tablespoons soy sauce (use gluten free if desired)

12 to 15 Brussels sprouts, shredded (about 4 cups)

8 lacinato kale leaves, de-stemmed and shredded

1/4 cup fresh cranberries, coarsely chopped

8-10 kumquats, thinly sliced and seeds removed

 

INSTRUCTIONS

In a medium bowl, whisk together the mustard, vinegar, salt, maple syrup and olive oil in a large mixing bowl. Set aside.

In a small pan, toast the coarsely chopped almonds until golden brown, about 2 minutes. Add soy sauce and toss the almonds to coat. Remove from heat and set aside.

Rinse and clean the Brussels sprouts. Cut them in half, lengthwise, then slice each half in thin slices to shred them (or you can keep them whole and use a mandoline). Rinse the kale and remove the stem. Slice the kale in thin strips.

Add the Brussels sprouts, kale, toasted almonds, cranberries and kumquats to the dressing and toss to coat.

Enjoy!

  PRINT VERSION

vegetable plate

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