We drove east on Monday with a little black snow cloud in tow. It snowed all the way from Kansas City through St. Louis, Louisville, Lexington and Asheville. We finally found sunshine in South Carolina, where I admired the setting sun’s golden cast across the curves of the Appalachian mountains. We arrived in Nashville under a clear blue sky.
I thought I’d share this kale and brussels sprouts salad before we head back to Kansas City (I hope the sunny weather follows us all the way home). The salad straddles the line between winter and spring, with creamy tahini dressing coating crisp green leaves. It’s savory and satisfying and almost slaw-like in texture, thanks to the crunchy raw brussels sprouts and slivered almonds.
This recipe was inspired by a salad at Westside Local, one of my favorite Kansas City restaurants. They top their salad with pieces of crispy bacon and fried shallots. My less indulgent at-home version relies on Parmesan and toasted almonds instead, but I enjoy this one just as much. I hope you will, too.
Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 large salads 1x
- Category: Salad
- Method: By hand
- Cuisine: American
A simple, filling kale salad with creamy tahini dressing. Thinly sliced Brussels sprouts and toasted slivered almonds lend slaw-like crunch, while Parmesan and miso contribute savoriness. Recipe yields 2 large salads or 4 side salads.
Ingredients
- 1 bunch of curly green kale
- 12 Brussels sprouts (about ½ pound or 2 big handfuls’ worth)
- ¼ cup sliced almonds
- ¼ cup shaved Parmesan, to taste (use a vegetable peeler to shave the cheese into little strips)
- Fine sea salt
Tahini-maple dressing
- ¼ cup tahini
- 2 tablespoons white wine vinegar
- 2 teaspoons white miso
- 2 teaspoons maple syrup
- Pinch of red pepper flakes
- ¼ cup water
Instructions
- Use a chef’s knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle salt lightly over the kale and use your hands to “massage” the kale by lightly scrunching handfuls of kale in your hands. Continue massaging until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
- Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.
- In a small mixing bowl, whisk together the tahini, vinegar, miso, maple syrup and red pepper flakes. Whisk in the water until the mixture is smooth and creamy. Some brands of tahini are thicker than others, so if your dressing is too thick, add a bit more water and/or vinegar, to taste. Pour the dressing over the kale and sprouts and mix well.
- In a small pan over medium heat, toast the almonds, stirring frequently, until fragrant and turning golden (this will take less than five minutes so watch carefully). Add the toasted almonds and parmesan shavings to the salad and toss. Taste, and add more Parmesan if desired. Serve immediately.
Notes
Find my kale salad-making tips here, and more kale recipes here.
Storage suggestions: Refrigerated leftover salad should be good for a couple of days. You might want to wake up the flavors with a tiny splash of vinegar before serving.
Make it vegan: Simply omit the Parmesan cheese.
Cassie
This dressing sounds amazing! I can’t get enough kale lately, it seems!
Ashley
I am obsessed with making tahini based dressings lately and love how well it goes with maple. I just bought my first container of miso, so I can’t wait to give this a try! Love that this “straddles the line between winter and spring,” because that is how our weather currently feels!
Kate
Thanks, Ashley! Miso is like magic in tahini dressing. Try it and let me know what you think!
eli
I love your recipes and looking forward to making the kale and brussel sprout salad!
What could you suggest instead of using miso and cheese as no dairy and wheat for myself!
Thanks :)
Kate
Hey Eli, I think you could skip the miso and cheese altogether. Maybe add a little more slivered almonds. Miso is wheat-free, but if you’re avoiding soy as well, just skip it.
Maria
I posted a kale salad today too! Going to try this one next. Love it!
Yohann
I wouldn’t have thought to pair brussel sprouts with something sweet! Very interesting. Thanks for sharing!
Amanda
So many great flavors in the dressing. I need to pick up some tahini and miso and give this a try STAT.
Kate
Please do, Amanda! I am totally hooked on tahini-miso dressing, so I hope you feel the same after trying it. You can go in a lot of different directions with it by using different vinegar (or lemon) and sweetener (if any). You can also add chopped fresh herbs or garlic.
Caroline @ Pink Basi
This looks like just the type of salad I’ve been looking for! Anything with kale is always good, and that dressing sounds delish :)
Abby @ The Frosted V
So healthy and delicious looking, yum!! Bring that sunshine back!
Bev @ Bev Cooks
Ooooooo I love me some Westside Local. And this salad is allowed to live in my mouth forever, rent free.
Maria Tadic
I’m so glad I found this post! I’m in charge of the salad for Easter dinner. I wanted to something Springy, but its so cold out. But I didn’t wanna do a winter salad either. Now…this salad will be perfect! I think I’ll add some roasted beets for a hit of color! Thanks for the recipe!
Kate
I hope this salad is a hit at your Easter dinner, Maria. Please let me know how it turns out!
Katrina @ WVS
haha I love how you added the “sneezes” comment. I totally sneeze when I stare at the sun too (assuming that’s what you meant)! This salad looks super tasty!
Stefanie
Tahini, maple, and miso oh my! This dressing is calling to me!
Tieghan
I Am in LOVE with this! I need this salad in my life today! I might just make it for dinner, I have everything on hand!
Kate
Thanks, Tieghan! Enjoy!
Sylvia Wulf
I have to say that the mere idea of raw kale and Brussels’ sprouts is absolutely sensuous, with these wonderful textures, and that dressing sounds like a perfect foil for the sturdy greens. I can’t wait to try this ;-)
thelittleloaf
I love making homemade versions of restaurant food and this looks utterly delicious and no less so for being a little healthier. Tahini dressing is so good.
Megan Lane
Oh my goodness, this sounds amazing!! And it make sense, because I had that very salad at Westside Local when we visited Kansas City and I was OBSESSED. Making this this week!
Kate
I’m glad you have experienced that incredible salad, too, Megan! Please let me know how you like this one.
Freda Love Smith
I LOVE the look of this recipe – the tahini maple dressing in itself is going straight to the top of my make-soon list! Thank you!
Pink Peppercorn and
What a great recipe for transitioning from Winter vegetables into Spring salad recipes! Looks healthy and delicious!
sara forte
so pretty! I have been loving raw brussels in salads lately. this looks like what I’ve been craving.
Hannah
That dressing sounds absolutely divine!
Laura
Ah, I love little “bridging” salads like these to make it over to the other side of spring. Plus, tahini + kale are best buddies forever so I already know that this tastes amazing. These shots are pretty baller too, miss.
Gunhild
Oh. My. God. I’m in love with the tahini dressing! I used it yesterday for a soft tasting cole slaw with apple and walnuts and today again for a warm salad with red cabbage, asparagus, carrot and apple again. I sprinkled the salad with some cinnamon at the very end of sauteing, removed the pan from the heat and added the dressing. Loooovely! I just made another batch this evening and I’m suspecting a new staple in my pantry… Thank you for sharing!
claire @ the realist
This looks SO G OOD!!!!
Casey
This looks delicious!
J.S. @ Sun Diego Eat
This sounds lovely! I wanna make it and add very thinly sliced apples. I think it would go nicely with the crunchy/bitter greens and the maple in the dressing.
ashley-bakerbynature
You’re such a salad rockstar! This is going on my “must make” list for the coming week. We’re on a salad kick, so I know we’ll pull through and make it!
the actor's diet
i will never get sick of kale recipes. never!
erin @ yummy supper
Yum! Kathryne, this is just the kind of healthy hearty salad I love! I bet the creamy tahini is so so good with the kale and brussels.
xoxo
E
Jackie
Ooh I do love kale. …this sound delicious.
Mark K
Hi Kate – just made this and had to ad lib freely based on what was available. It still came out amazing! Call me crazy but I substituted 1 tsp soy sauce and rice wine vinegar for the miso; 1 tsp honey for maple syrup, and distilled white vinegar for the white wine vinegar. (Maybe this is the same thing?)
If its this good with my mad libs, I can imagine how much better it will be when I make it with the prescribed ingredients. Great work, this may be the best Kale Salad recipes on the Internet!
Rebecca
Having this for dinner as we type! It is DELICIOUS. So nice to have a hearty salad for dinner, and very excited to now have some tahini and miso in my fridge for a little while!
Thank you!
Kate
Thank you, Rebecca! I’m so glad you loved the salad. I’m addicted to that tahini-miso dressing. You can switch up the vinegar and add herbs or lemon or garlic for fun variations.
Fun Recipes
Tahini always makes me think of falafel. I’ve never thought of putting it on a salad!
Julia
WOW! This tahini dressing sounds so interesting! especially along with the kale and brussel sprouts, my favorites!
Erin @ The Speckled
I’ve just recently discovered kale, and I plan to make this as soon as I bring home another fresh bunch of them because it, along with the toppings AND dressing, sounds perfect! Nothing like a recipe that straddles seasons to fulfill a craving and sound so good!
Alissa
Oh my gosh! I just had the kale salad at Westside Local last night. Rocked my world!!! I vowed to recreate it…and you beat me to it! Hehe.
Melissa
I was skeptical – I’ve never had Brussels sprouts and I’ve never been a fan of raw kale. I made this last night though and it was seriously the most delicious salad ever!! I actually just made it again for lunch today! I think i could eat this every day of the rest of my life and it would never get old. Thank you for the creative, nutritious and delicious recipe!
Kate
Thank you, Melissa! Kudos for taking a chance with brussels sprouts and kale. I’m so glad you are enjoying the recipe.
Kurt Jacobson
Looks great and I will try soon. Just had my first raw brussel sprout salad last month and loved it so your recipe is very timely.
HH @ EatGreatBEGreat
This sounds so delicious and super healthy!
ana
Thank you for this delicious recipe! My husband, who KATES kale, ate this up and went back for seconds. This is a definite keeper… wonderful!
Kate
Thanks, Ana! I’m so glad you both enjoyed the salad (and your husband eating kale—win!).
Kurt Jacobson
I tried it and liked it so much I passed it along to Talulas Table and The Woodlands at Phillips.
This is a great recipe. Thanks!
Kate
Thank you, Kurt! I’m so glad you liked the salad.
Liz
Hi Kate! I’m a big fan of the blog, first time commenter :). I’ve been dying to try this recipe for days and holy cow, it did not disappoint. Delicious. I added some frizzled shallots to spice it up (but no bacon!) and I can not stop eating it right out of the serving bowl. Dang. Thanks for sharing this & all of your other fabulous recipes.
I’m sorry to hear things haven’t been coming up daisies for you lately. Warm thoughts! xo
Liz
Kate
Thank you, Liz! I’m so glad to know you’re out there and enjoying the recipes.
laurasmess
Kate, this recipe looks so delicious. I’m always trying to invent new ways to get my husband to eat kale (he’s actually really starting to like it now! Hooray!) and brussels sprouts (still working on this one!). I am sure that he’d love this recipe… primarily because of the tahini and maple combination. I’ve made a couple of almond milk and maple shakes, and almond milk and date shakes, and he’s loved both. I think the flavours are kinda echoed here… definite winner! Thanks for the inspiration! And say hi to cookie for me :)
Kate
Hey Laura, I hope this recipe turns your husband into a kale and brussels sprouts lover! I think it just might. Cookie says hi. :)
Carolyn
Thank you Kate! I made this with and without the kale based on what I had on hand in my kitchen, and both dishes were keepers. I’m so happy with this recipe since I had a shaved kale salad at a restaurant awhile back and loved it too.
Kate
Thank you, Carolyn. I’m so glad you enjoyed the brussels salad!
amelia
this looks tasty! westside local sure does some wonderfully yummy things with brussels sprouts.
Courtney
I am so excited to try this!! Looks completely wonderful!!!
Carol
Just discovered your blog and it looks amazing. I have a ton of baby kale. Does it benefit from the salted massage like the grown up stuff?
Kate
Glad you found my blog, Carol! I have massaged baby kale before and it seemed to help a little, though do be more gentle with those baby leaves. Hope you enjoy the recipe.
Kobi Kenzo
Hello summer! this is just calling my name :) yummo
Lily
I LOVE this recipe and it has become my go-to for kale salad. I even did a post about it on my blog! http://thelilita.blogspot.com/2013/05/kale-and-brussels-sprouts-salad-with.html
Sue
This. Looks. Fabulous. Making it for dinner and can hardly wait! Question on the miso- are thre differences? I couldn’t find “white” miso- only what looks like it may be brown- in a bottle- did I get the wron stuff?
Kate
Hi Sue, glad you’re making the salad! I’m afraid the miso you bought may not work well in this recipe. White miso is the most mellow of miso varieties, so the brown stuff may overpower the other flavors. I found my miso in the refrigerated section, near the tofu, and it looks like this: https://www.great-eastern-sun.com/stuff/miso-master-organic-kosher-mellow-white-miso-
Tamara
This salad looks delicious and I am going to try it however it shouldn’t really be classified as Raw as it contains Parmesan cheese which I don’t believe is raw. I’m going to substitute the dairy with a raw Pine nut cheese recipe I have which uses pine nuts and Savory Yeast flakes. Thank you for your beautiful recipes and photographs.
Kate
Thanks for pointing that out, Tamara. I called it raw because it calls for raw kale but I can see how that would be misleading.
Rhianna Weilert
It’s so funny because I always get the salads at Westside Local and think “I could never make a salad this good!” Well now I have a fighting chance. Looking forward to trying this recipe in the coming days.
Kate
Hope you enjoyed this salad as much as Westside’s! I’m looking forward to trying their summer salads. It’s nice to hear from another KC girl. Your designs are really beautiful!
laura
also goes well with asparagus (instead of brussel sprouts)!
Mindy
Kate…I could just kiss you for this recipe. I’ve made it several times now and with several modifications just for fun. To the comment on parmesan vs. raw…it’s absolutely great without the parmesan, or you can sprinkle in some nooch. I’ve added shredded chicken, and if you’re into that sort of thing it’s a great add on. AND, I now always add avocado. Lots of avocado.
That being said, it’s mind blowing exactly like you’ve created it :)
Cheers!
M
Kate
Hooray, thanks, Mindy! I’m delighted that you enjoy the recipe so much. I’m adding avocado to mine next time!
Jennifer
This sounds and looks AMAZING! What other dressing might you suggest for this? My husband is deadly allergic to sesame so sadly no Tahini :( Thoughts?
Kate
Yikes! I am not sure what to suggest as a substitute for the tahini. You could use olive oil for a lighter dressing. I think that would still be very good! Other than that, you could play around with mayo or maybe even cashew cream, which I’ve never made myself. It might be food, though.
Meredith
I tried making this with a tahini dressing which was a little strong for my taste buds with the kale. I tried it with a Dijon based olive oil dressing and it was great! As for store bought dressings, a nice blush or a champagne was good too. Hope this helps!
Renie
When reading the comments to a recipe on a blog, I’m usually scanning for a review of someone who’s actually tried it, in order to give me a feel for the dish before I commit to making it. I usually have to sift through endless versions of “looks delicious- I love ____ and makes want to eat some right now!” or “I can’t wait to try this soon!” to find a single lead, so here’s my useful contribution to others who feel my pain: I tried it, my dinner party guests LOVED it, and I’ve made it again since! It’s a great salty savory hearty superfood salad to rival the commonly found sweet or summery versions, and utilizes ingredients I don’t try too often (miso, maple syrup & tahini). Has been a delicious accompaniment to warm baked salmon dinners this winter. Thanks!
Kate
Yes! Thank you very much for your comprehensive review, Renie. :) I’m really glad you and your guests enjoyed the salad.
Meghan
A yummy way to eat raw brussel sprouts? Will definitely be trying it this weekend! But just so you know parmesan cheese is not vegetarian, because it is exclusively made with calf rennet. So it’s a bit misleading to say only vegans would have to omit.
https://www.vegsoc.org/cheese
Kate
Hi Meghan, thank you for pointing that out. I’ve heard that Whole Foods carries rennet-free parm. Here’s a brand that produces it: http://www.belgioioso.com/VeggieParm.htm
Lauren
This is the first recipe I’ve tried from your site, which I’ve visited for several months, and now I’m wondering what’s taken me so long! This salad is delicious, and the dressing combines ingredients I never would have thought to put together, lending a salty, sweet, umami punch (somehow all at once!) to the greens. I’m looking forward to my leftovers at lunch today!
Kate
Laura, I’m sorry I didn’t thank you for your comment sooner! I’m delighted that you enjoyed that salad. It’s one of my favorites.
Natalia
delicious!! couldn’t stop eating it! so glad I still have some for dinner tomorrow :). thanks for sharing.
Kate
You’re welcome, Natalia! Thanks for commenting!
Kelly
This looks amazing!! Both Stephanie and I love brussel sprouts and this salad looks delicious! I will be making this soon!
Molly
This salad looks great. What else would you recommend serving with it? I’m a pescatarian and I like pretty much everything that falls within that realm of food. Thanks!
Amy
I was wondering… Do you think it’s alright if the brussles sprouts are frozen? ^^;
Jill
I have made this salad three times, it is a delight. I bump up the tahini to about 1/2 a cup and use 1 tablespoon of maple syrup. I happened to have all the topping for the latest kale salad (fennel, apples, and pumpkin seeds) around so I threw this dressing on those, it was splendid.
Kate
Thank you, Jill! Your version sounds delicious.
Violetta
Great idea Kate, pairing Brussel sprouts with kale in a tahini based dressing. It seems that tahini based dressings are quite popular now and I can’t believe I have never tried one yet. Actually, I was looking for a different version/idea for my normal dressing on kale – olive oil, garlic, lemon juice egg based and found this wonderful idea. Will try as I happen to have brussels sprouts and kale in the fridge that need to be eaten.
Kate
Thanks, Violetta! I’m a huge fan of tahini dressing on kale. This might be just what you’re looking for!
Lauren
Hi Kate! This looks delicious! Do you have any alternate suggestions for a dressing for this salad? I’m not a huge fan of the maple flavor, and I don’t want to buy a jar of (somewhat) spendy tahini for one recipe. Just wondering if you have some alternates that would pair well with the rest of this yummy dish! Thanks!
Kate
Hey Lauren! I hear you. The tahini-maple dressing really makes this salad, but I think this dressing would go great with it, too: https://cookieandkate.com/2013/honey-mustard-brussels-sprout-slaw/
Chelsea
I am loving all the kale salad recipes you have posted – I am going to work my way through all of them!
I tried this recipe, and found this salad dressing very heavy :( I wasn’t able to find the miso anywhere, would that make much of a difference? The flavour was amazing though, I might thin it out with more water next time.
Great recipe! :) I even got my boyfriend to try it!
Kate
Hey Chelsea, I’m sorry the dressing was heavy. Miso is thick, too, so that wouldn’t have helped the texture although it really adds some nice flavor. I wonder if your tahini was extra thick? Regardless, yes, please thin it out with more water next time! Hope it turns out great!
Rebecca
I’m working my way through all the kale salad recipes. This one was GREAT! Loved the dressing and the combo of flavors!
Kate
Thanks, Rebecca! Glad you are enjoying the salads!
Erika
This looks so good! I love tahini, but I hesitate to buy it because it always turns into such a mess: a solid clump at the bottom and all the oil at the top, and then the oil all sloshes out because it’s so hard to drag the knife through the solids. First world problems for sure, but do you have suggestions for a) making tahini easier to use, or b) a different nut/seed butter that could be substituted for equally tasty results? For some reason I never have this problem with natural almond or peanut butter.
Kate
Hmm, yes, I have experienced that before with tahini. I heard a tip for natural peanut butter that might help. The idea was to store the jar on its side so it’s easier to blend the oil and the solid clump together. Obviously, you’d want to make sure the lid is screwed on tight! Please let me know if that helps.
Slavomira
Thanks for another easy and delicious potluck salad. My office-mates are continuing to be happily surprised by your creative approaches to Brussels sprouts and kale. A splash of vinegar to second-day dressing just like you suggested keeps it fresh as leftovers- for days. Skipped the cheese and I didn’t even miss it! I look forward to making every single one of your recipes. Thank you!!
Kate
Thank you, Slavomira! So glad you loved this one and the others, too. :)
Matthew Johnson
Wow! I just found this exact same salad at Blue Door Farm Stand in Lincoln Park, Chicago. I am happy to know I can make it at home!
Kate
Awesome! Hope you enjoy my version just as much!
Lasr
A bit less tahini, s not more maple syrup and a drop or two of lemon juice. Compensates for the bitterness of the kale and the tahini.
Tina
I agree with Renie that comments from people who actually tried the recipe are the most useful. I made this tonight and it was excellent. I used my mandolin for the Brussels sprouts, which sliced them very thinly. I’ making this again very soon.
Perla
I love this dressing and salad! (Admittedly, I did not have miso on hand, but despite the lack of miso, the dressing was amazing!) I’ve had this twice. Once raw and once with a sautéed kale blend (kale, brussel sprouts, red & green cabbage and julienne broccoli sauteed in extra virgin olive oil, lemon, sea salt & pepper. I then drizzled your dressing over it) Both versions were delish ! I love the dressing so much that just now I drizzled it over salmon! Very versatile. Can’t wait to try more of your recipes!
Kate
Thank you, Perla! So glad you’re enjoying my recipes. I love the sound of your sautéed version.
Ana
This salad is absolutely fantastic! I altered the recipe a bit as I couldn’t get white miso, so I left that out. I also added dried cranberries and crumbled bacon as toppings. Tastes just like my favorite salad at a local restaurant here in Chicago called Blue Door Farmstand. My husband is even a fan! I am subscribing to your new posts, Kate!
Kate
Thank you, Ana! So glad you both enjoyed the salad! :)
Shelly
Kate. I have never posted a review of any kind but I have to say I am loving your recipes and the interesting way you combine ingredients. The maple syrup, tahini and miso are amazing together. This is the second kale salad of yours to be eaten in the last three days. Thanks for the ideas. By the way, my husband an avid runner, chowed down the asian kale salad and asked if it was okay to finish the leftovers!
Kate
Shelly, thank you so much for saying hello! Delighted to hear that you’re both enjoying my recipes so much. Yay!
Michelle
This salad looks so amazing, similar to the bagged version at Costco, but what I like is the ability to use organic Kale and a clean dressing…that being said, could I use red miso in lieu of the white miso?
Kate
Michelle, so sorry for my super late response. I’m not sure. I haven’t used red miso, but it will have a stronger flavor than the white, so you might want to scale back on the amount used.
Alice
I just made this salad with a few tweaks — I substituted savoy cabbage for the brussels sprouts, because that’s all I had; I left out the cheese. I added some scallions; I added a splash of tamari and a little extra miso. It is truly delicous!
Kate
Thanks, Alice! Glad to hear it!
Julia
♥️ Westside Local and this salad! I order it with salmon on top and love the flavor combos…..thanks for posting!
Kate
Thanks, Julia! Would love to hear how this one turns out for you!
Maddy
This has become my favorite salad of ALL TIME. I just can’t get enough of it!!! I’m a senior in college and I make it so often that all my roommates get excited when I make it too. Big thanks, Kate!!!!!!!!
Kate
Hooray!!! That’s so great to hear. Thanks, Maddy!
Kristin
Hi Kate,
I just purchased some tahini to try out this recipe but wanted to know about how many ounces (or cups) of the kale you would recommend using. I buy my kale already shredded from trader joes so it’s tough to know how much one bunch would equal. Thanks so much…excited to try this!
Kate
Sorry for the delay, Kristin! I know the bagged kale you buy. I get really frustrated pulling the ribs off the sliced little leaves. I’d say I use roughly five cups chopped kale per kale salad. My last recorded bunch of kale weighed about 8 ounces (including stems) so I’d guess around 6 to 7 ounces of bagged kale would be the equivalent… let’s say use two-thirds of a bag from TJ’s. :)
Ashley
This is an essential recipe. I like how this dressing stands up to the crunchy veggies and almonds
Kate
Thank you, Ashley!
Evelyn
This dressing! I’m a little late with commenting, but this salad has actually intermittently been my lunch for almost a year now, with sweet potato cubes, cranberries and almonds to give it the staying power I need in order not to faint halfway during the afternoon. I found miso a difficult taste, but I’m hooked ever since trying this lovely dressing. So a belated thank you for this recipe, which I must’ve made over a hundred times by now :)
Kate
Well, that is awesome to know! Thank you, Evelyn!
Rachel
I know I’m crazy late to the party, but I had to chime in about how great this recipe is. It’s hearty and tasty and I love how well it keeps. I can separate it into containers for a couple days of lunch. Love another commenters suggestion of adding sweet potato pieces.
Anyway thanks a million!
Abby
I order a salad from a local place in Chicago just like this. Can’t wait to try it on my own! Do you have a white miso recommendation? I couldn’t find any at Jewel and was hoping you have a brand or type I could search for.
Thank you!
Lisa
Yum! I loved this and single-handedly ate most of the bowl. I didn’t use miso or almonds because I didn’t have any, although I’d love to try it with miso if I can find it in the store (I’ve tried to find it unsuccessfully in the past). I also used cabbage instead of brussel sprouts. It was wonderful and I will definitely make it again! Thanks!
Mary
Made this. Yum yum my new favorite kale salad
Naomi Godfrey
Hello!
I realize this blog has been around for some time but I have only just discovered it. The kale salads are an absolute revelation and this one with the tahini-maple dressing has changed my life! I have made some modifications to it, to suit my tastes, and if you like would be happy to elaborate. I have to have a kale salad at least every couple days. Thank you so much for all this. After a lifetime of salads, it’s been wonderful to discover something new!
Alice
I have made this recipe lots of times now. I generally leave the dressing as is, and it is always delicious. Today, I added a crushed clove of garlic and a splash of tamari, just for variety, and it was still wonderful. For the salad, I leave out the parmesan and load it up with sliced scallions instead. Also, when I don’t have brussels sprouts, I use savoy cabbage, which is also nice. Thanks so much for this recipe.
Michelle
Kate have you any suggestions for re-creating a Kale Brussel sprout salad inspired by the one currently offered at Gram and Dun?
Rachael
This looks SO yummy! I’d love to make this for dinner tonight, but don’t have white wine vinegar. Would either white wine or apple cider vinegar work? Thanks for posting!
Kate
Hey Rachael, I’m sorry I didn’t answer your question sooner. Apple cider vinegar or plain distilled vinegar might be your best bets.
Steph
This salad was insanely delicious! I added half a cup of quinoa and used toasted hazelnuts instead of almonds (because I had them around!) and this was a perfect, hearty lunch.
CW
Thanks for the advice to massage the kale! It really made a difference. Thanks again!
Sheri
I am entertaining in a few days and will be making this salad for the first time. I usually go with recipes I have made before so as not to have any surprises the day of, but I feel like you can never go wrong with kale and brussels sprouts. I found a recipe for vegan/dairy-free “parmesan cheese” (uses raw cashews and spices), so I’ll be giving it a whirl for this recipe: http://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/
I’ll come back with my thoughts as well!
Tara
Just made this salad for our New Years Eve potluck tonight! I had to change a few things: added half a bartlet pear and granny smith apple (matchstick style) as the store was fresh out of brussels, exchanged the almonds for roasted pinenuts and pecans and added a couple spring onions on top with dried cranberries! The dressing is fabulous, it tastes so good (had to try it first!) and a nice change from the usual balsamic vinegrette. I also like the idea of “massaging” the kale with salt first, never thought of that and it really does make a nice touch! Thanks for this, i know it will be a hit tonight! :)
Sue
I made this for myself last night and when my boyfriend stopped by, I offered him some as well. He hates brussels sprouts but he ate two helpings of this salad!!! I couldn’t believe it. It was wonderful. I finished the rest off tonight and will definitely make this again – will make a tad bit more of the dressing. Thank you.
Kate
Brussel sprouts get an unfairly bad rep, but I’m glad this recipe redeemed them!
Melissa
Best dressing ever!!!! I pour it on cooked veggies and quinoa also. Totally addicting. Thank you for this wonderful recipe!
Kate
I love this on *everything,* it’s a bit ridiculous!
Jen
I loved this so much that I firstly immediately bought your cookbook, and have made it three times since… obsessed. Its just the tastiest thing! It just arrived to me in Australia :)
I didn’t have white vinegar so used apple cider vinegar which I love the flavor of anyway.. And I love fish so made a little salmon fillet to have on top .YUM. its my new weekly recipe!
Thank you your recipes are both healthy and tasty, which can be hard to get both!
Jen
Kate
Thank you, Jen! Your version sounds delicious.
Julie
I have been making several of your kale salad recipes for quite awhile now, and recently tried this one. I love the creamy texture of the tahini/miso, and it is a great addition to my salad recipes, especially when serving non-dairy friends who still enjoy a creamy-like dressing! Thanks for the inspiration! The Asian kale salad rocks also, and I have made that one a zillion times. Enjoy your creativity in the kitchen!
Kate
Thank you, Julie! I’m so glad you like the creaminess of this–you don’t need dairy to enjoy it!
Laura M.
Hi Kate,
I am already a pretty clean eater and limit my intake of processed foods. I am taking it one step further and trying to introduce more vegetarian meals into my diet. I am also trying to lose some weight. I really loved this salad but the tahini-based salad dressing is extremely high in fat. I know it is “good fat” but do you have any suggestions to “dilute” it a little bit?
Margaret
Excellent salad. I replaced maple syrup with 1tsp of honey and left out the miso. What made it perfect though was adding wood smoked salmon into the mix. It’s like this salad was made to go with that. AWESOME!
Kate
Great! Thanks, Margaret!
Obat Tinggi
This lovely sprout salad look so delicious. I will try to make this, thanks for share this recipe