• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • My Utensil Crock Logo
  • Home
  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact

My Utensil Crock

organizing my most useful kitchen tools

  • Recipes
  • Menu Ideas
  • Cooking Club
    • Cooking Club Themes
    • Cooking Club {Favorite Recipes}
  • Cooking Classes
  • eBook
    • Think Like a Lawyer, Blog Like a Pro
    • Legal Terms Bloggers Should Know
  • About
    • About Me
    • About the Ingredients
    • About the Pictures
    • About the Recipes
    • About My Utensil Crock {Tech + Legal}
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

12.28.2014

Middle-Eastern Kale & Brussels Sprout Salad

Kale Brussels Sprout Salad-4

We are in the holiday home stretch! Buffets and cookie exchanges will soon be in the rearview mirror – after one last gasp this week. This Middle-Eastern Kale & Brussels Sprout Salad is a great one to help get back on track – so pin, bookmark, and print away to get a head-start on healthy eating for the new year.

I had never tried raw brussels sprouts, but they are a great winter treat. I mean, not like a cookie exchange treat, but seasonal nonetheless. Sliced very finely (using a mandolin or a food processor with the slicing disc), the brussels sprouts together with the lacinato kale provide a solid base for the tahini dressing, which is highlighted with a bit of maple syrup (!) and miso (!). If you are skeptical of the raw, admittedly strong, green vegetables, try slicing them both very, very thin. As thin as possible. The salad is topped with crunchy pita chip croutons, earthy toasted almond slices, and cool and sweet pomegranate seeds. Perfection? Quite possibly.

Kale Brussels Sprout Salad-3

I recently served this salad to a few friends who came over for brunch, and as I was putting it together before the finishing touches were done, we agreed that it looked great as-is. One friend mentioned that it could be served as a slaw. I agreed, and had actually thought the same myself, but then we started talking about what “slaw” means – do “slaws” have to have a creamy dressing? Would tahini fill that role? Can any vegetable comprise a slaw? Well, it turns out {from what I can find online} that “slaw” is actually just an abbreviation for “coleslaw,” which consists of thinly-sliced cabbage dressed with a mayonnaise or vinaigrette dressing.  So friends, I think we have a “slaw” on a technicality here: brussels sprouts are in the cabbage family! And as soon as the definition people get a load of this tahini dressing, we’re in.

Middle-Eastern Kale & Brussels Sprout Salad
 
Print
Prep time
10 mins
Total time
10 mins
 
This salad is easy to throw together, and pairs well with many meals - try it with kabobs or topped with gyros - or forego the toppings and serve as a slaw.
Author: myutensilcrock.com
Recipe type: Salad
Cuisine: Middle Eastern
Ingredients
  • 1 bunch lacinato (dinosaur) kale
  • 12 brussels sprouts
  • ¼ c tahini
  • ¼ c water
  • 1 - 2 t maple syrup
  • 2 t miso
  • ~
  • 3 T sliced almonds, toasted
  • 3 T pomegranate seeds
  • 1 pita round made in to pita croutons {see easy instructions below}
Instructions
  1. Prepare a large salad bowl.
  2. Wash the kale and brussels sprouts and slice both as thin as possible.
  3. Slice the kale with a chef's knife and place in the bowl.
  4. After trimming the brussels sprouts, use a mandolin (watch your fingers and use the slicing guard!) - or a food processor's slicing disc will take like 3 seconds to slice the 12 sprouts.
  5. Break up the sliced sprouts with your fingers and distribute over the kale.
  6. In a small bowl, whisk together the tahini and water, then whisk in the maple syrup and miso.
  7. Pour half of the dressing over the kale and brussels sprouts, using your hands to make sure all of the greens are coated, mixing the brussels sprouts throughout the kale. Massage the dressing in just a bit.
  8. Reserve the rest of the dressing for serving.
  9. Top the salad with the toasted almond slices, pomegranate seeds, and pita croutons.
To make the pita croutons:
  1. Dice the pita round into very small squares, spread in a single layer on a rimmed baking sheet, and spray with oil. Sprinkle with spices of your choice {try paprika and cumin}, and toast in the oven for a few minutes at 375 until crisp.
3.2.2925

Kale Brussels Sprout Salad-2 Pictured above as a slaw. Equally delicious, and a bit less work.

Kale Brussels Sprout Salad-5If you make raw kale salads, you likely have noticed that the kale soaks up whatever you dress it with, so if you are saving this salad to eat the next day or day after you make it, I recommend doubling the dressing and saving the second half for when you are ready to eat.

Adapted from: http://cookieandkate.com/2013/raw-kale-and-brussels-sprouts-salad-with-tahini-maple-dressing/

If you liked this post, I recommend:

  • Easy Raw Kale Salad with Garlicky DressingEasy Raw Kale Salad with Garlicky Dressing
  • How to: Make Kale ChipsHow to: Make Kale Chips
  • Kale and Quinoa Salad with Honey-Ginger DressingKale and Quinoa Salad with Honey-Ginger Dressing
  • Sweet Potato, Kale, and Apple HashSweet Potato, Kale, and Apple Hash
  • Broiled Avocados with Chipotle + CheddarBroiled Avocados with Chipotle + Cheddar
  • Breakfast BrowniesBreakfast Brownies
  • Print
  • Email
  • Tweet

Posted In: Great Sides, Recipe, Salads

Reader Interactions

Comments

  1. kate / vegukate says

    01.11.2015 at 4:13 pm

    Miso! Maple! Kale! Brussels! I LOVE all these things…yum!

    Reply

Tell me what you think! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I love healthy food, but I love it more when it doesn’t taste like healthy food. Best of both worlds! Click around to find some of my tried and true staples - and new recipes too, whether my own ideas, inspired by other blogs, torn from the pages of a magazine, or passed through friends or family. Learn more about me and My Utensil Crock HERE.

– Chicken Noodle Soup
– Banana Cookies
– Chocolate Cake with Chocolate Buttercream Frosting
– 20-minute Breakfast Platter
– Easy Homemade Meatballs

Join Me!

Follow My Utensil Crock

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Buy Think Like a Lawyer NOW!

My Latest Pins

  • Ga’s Easy Blueberry Coffee Cake
  • Ga’s Easy Blueberry Coffee Cake
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • One-Pot Stovetop Lasagna Ragu with Sweet Italian Chicken Sausage
  • Ga’s Brownies
  • Ga’s Brownies
Follow Me on Pinterest

Footer Widget Header

Subscribe by email to receive posts, recipes, and tips straight to your inbox!

Footer

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search This Site

Archives

Chocolate chip sandwich bread made for this month’s “chocolate” themed baking club for work. Chips from @breadfurst (the best chips). Would make an excellent French toast. Just sayin.
Does this plate make my pancake look big? #🥞 Does this plate make my pancake look big? #🥞
Finished product. See previous post for action vid Finished product. See previous post for action video! #rotisseriechicken #breeo #kudu
Three old bananas 🍌🍌🍌 + ❄️ = a Banana Three old bananas 🍌🍌🍌 + ❄️ = a Banana bread with tahini and silan!  About 15 min left in the oven. Recipe by @soomfoods on their website. #bananabread #tahini #silan
#2021margaritas #alexandriarestaurantweek @loscuat #2021margaritas #alexandriarestaurantweek @loscuatesalexandria
I achieved my goal for the week: I ate the kale be I achieved my goal for the week: I ate the kale before it went bad. Turns out merely owning kale isn’t the healthy part. #kale #dinokale #🥬
Snow! Day! (So thrilled to find ziti in my pantry) Snow! Day! (So thrilled to find ziti in my pantry)
We hosted @jeanyvi ‘s virtual baby shower becaus We hosted @jeanyvi ‘s virtual baby shower because we love her, not for this cake - sorry - THESE CAKES - from her parents. But, who are we to decline. ;) Also, @lanerbugg14 has been holding back these ✨gorgeous✨ plates!
Last night’s seafood extravaganza. Shrimp, lobst Last night’s seafood extravaganza. Shrimp, lobster, scallops, and lump crab on the @breeo.co. Fun experimenting, but the lobster tail won, followed by shrimp and scallops and crab (which would be awesome on top of steak). Cold cold night, but fun pandemic distraction. #breeo #seafood #smorgasbord
Breakfast today basically took a picture of itself Breakfast today basically took a picture of itself. Greek yogurt, peanut butter, and silan (a sweetener just made from dates, used instead of honey, by @soomfoods).
Follow on Instagram

Copyright © 2012 - 2020 · My Utensil Crock, LLC · Blog Design by Little Blue Deer
Privacy Policy

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.