Recipe: Shredded Brussels Sprouts and Kale Salad

Shredded Brussels Sprouts and Kale Salad, from Saveur.
Helen Rosner

(CBS News) This recipe comes courtesy of Saveur, an award-winning culinary and culinary-travel magazine that emphasizes the heritage and traditions of home cooking and real food from around the world.

A simple salad of raw shredded kale and Brussels sprouts is a refreshing variation on cold weather's ubiquitous vegetables.

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Shredded Brussels Sprouts and Kale Salad

Serves 4-6


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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