We’re doing some serious home cooking this autumn with SAVEUR Magazine!
The sides are our favorite part about any Thanksgiving meal. That’s normal, right? This simple salad of raw shredded kale and Brussels sprouts is a unique way to work-in some winter vegetables next to all that cranberry sauce, potatoes, and biscuits. Of course, we won’t stop you from pouring gravy on top. Read on for the recipe.
Shredded Brussels Spprouts and Kale Salad
1 lb. Brussels sprouts
1 bunch kale, stems removed and finely chopped
2 tbsp. whole-grain mustard
4 tbsp. fresh lemon juice
½ cup extra-virgin olive oil
Kosher salt and fresh-ground black pepper
1. Trim the woody ends off the Brussels sprouts. In a food processor fitted with the shredding disc, process sprouts until uniformly shredded. (If you don’t have a food processor, you can slice the sprouts using a mandoline, or very finely by hand.)
2. In a large bowl, whisk together the mustard, lemon juice, and olive oil. Add the kale and shredded Brussels sprouts and toss to coat. Season to taste with salt and pepper.
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