Raw Kale and Brussels Sprouts Salad with Tahini-Maple Dressing

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 (and sneezes) 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

Recipe type: Salad

Prep time:  15 mins

Total time:  15 mins

Serves: 2

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. This salad is easily made vegan; just omit the parmesan cheese.

Ingredients

• 1 bunch of curly green kale
• 12 brussels sprouts (about 2 big handfuls’ worth)
• 3 tablespoons slivered almonds
• 1/4 cup shaved Parmesan (use a vegetable peeler to shave the cheese into little strips)
• dash of sea salt

Tahini-maple dressing

• 1/4 cup tahini
• 2 tablespoons white wine vinegar
• 2 teaspoons white miso
• 2 teaspoons maple syrup
• pinch of red pepper flakes
• 1/4 cup water

Instructions

1. Use a chef’s knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
2. Chop off and discard the stem end of the brussels sprouts and any discolored outer leaves. Slice the sprouts as thin as possible, then use your fingers to break up any clumps. Add the sprouts to the bowl.
3. 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. Pour the dressing over the kale and sprouts and mix well.
4. In a small pan over medium heat, toast the almond slivers, 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. Serve immediately.

Notes

• Find my kale salad-making tips here, and more kale recipes here.
• Refrigerated leftover salad should be good for at least one day. You might want to wake up the flavors with a tiny splash of vinegar before serving.