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12 Feb

Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad (great for all phases)


1 tablespoon whole-grain mustard

3 tablespoons fresh lemon juice, from 1 to 2 lemons

Coarse salt

1 tablespoon plus 1 teaspoon Walden Farms Pancake Syrup

2 tablespoons cold-pressed extra-virgin olive oil

8 ounces brussels sprouts, very thinly sliced (about 3 cups)

6 Lacinato kale leaves, stemmed and thinly sliced

1/3 cup raw hulled sunflower seeds, toasted (Phase 4 only)

1/4 cup raisins or dried cranberries (Phase 4 only)


Note: If you don’t have Lacinato kale on hand, try using Swiss chard or regular kale instead.

Stir together mustard, lemon juice, 3/4 teaspoon salt, and tablespoon and teaspoon of whisk in oil until emulsified.
In a salad bowl, toss together brussels sprouts and kale. Add sunflower seeds, raisins or dried cranberries, and dressing; toss to coat. Serve immediately.

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