Shredded Kale, Pear Noodle, and Brussels Sprouts Salad
Try this Shredded Kale, Pear Noodle, and Brussels Sprouts Salad recipe.
Try this Shredded Kale, Pear Noodle, and Brussels Sprouts Salad recipe.
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar
- for the salad:
- for the vinaigrette:
- 1 tablespoon minced shallot
- 1/2 easpoon dijon mustard
- 6 oz (about 2 cups) brussels sprouts thinly sliced
- 1 pear, blade d (any pear will do – i love bosc or anjou)
- 3 tablespoons sliced blanched almonds
- 1 cup finely chopped (aka shredded) kale
- Carbohydrate 1.90229666681903 g
- Cholesterol 0 mg
- Fat 4.30500000001014 g
- Fiber 0.00235416669797982 g
- Protein 0.128531250247955 g
- Saturated Fat 0.594594000001724 g
- Serving Size 1 1 -4 (77g)
- Sodium 25.7899409733642 mg
- Sugar 1.89994250012105 g
- Trans Fat 0.117944000003044 g
- Calories 47 calories
Step-by-step
- Place a medium skillet over medium-high heat. Once heated, add in the sliced almonds and cook, shaking the pan frequently, until toasted and fragrant, about 3 minutes. Set almonds aside.
- Whisk together all of the ingredients for the dressing. Taste and adjust to your preference, then set aside.
- In a large mixing bowl, combine and toss the brussels sprouts, pear noodles, toasted almonds, and kale. Drizzle over with the vinaigrette and toss again. Serve.
How thin should those brassica shreds actually be before they meet the dressing? Achieving the right texture requires slicing the Brussels sprouts down to roughly one-eighth of an inch using a sharp chef knife, while the kale needs a fine mince to eliminate any fibrous chew. Raw cruciferous vegetables lack inherent moisture, so massaging the greens with a tiny splash of the olive oil for sixty seconds breaks down their tough cell walls before the acid hits.
Dietary adjustments are straightforward when accommodating various nutritional needs. Honey can be replaced entirely with maple syrup at a one-to-one ratio for plant-based eaters, and toasted sunflower seeds make an effective substitute for sliced almonds if a nut allergy is present. Any variety of firm pear works well, though Bosc and Anjou varieties hold their shape exceptionally well when spiralized into noodles compared to softer cultivars like Bartlett.
Leftover portions hold up surprisingly well in the refrigerator for up to twenty-four hours because sturdy brassicas resist immediate wilting. Storing the dressed greens in an airtight glass container allows the apple cider vinegar to further tenderize the kale and Brussels sprouts overnight without turning them entirely mushy. Draining any excess liquid through a fine mesh strainer before serving revitalizes the texture on day two.
Acidity acts as the primary balance against the natural sweetness of the fruit and the bitterness of the raw greens. Whisking the apple cider vinegar and Dijon mustard thoroughly before pouring ensures the fat-to-acid emulsion remains stable rather than separating on the plate.
