Brussels Sprout and Kale Salad with Peanuts
A bright, textural salad with a punchy coriander dressing and crunchy peanuts
Why This Recipe Works
Massaging the kale and letting the shredded sprouts macerate in the dressing are the keys to transforming these hearty greens into a tender, vibrant salad. This robust dish holds up much better than delicate lettuces, making it an excellent choice for a potluck or meal prep.
Instructions
Whisk the vinegar, sugar, coriander, salt, and pepper in a large bowl. Whisking constantly, drizzle in the oil in a steady stream until the dressing is emulsified.
Add the shredded Brussels sprouts to the bowl and toss thoroughly to coat. Cover and let the mixture sit at room temperature for at least 30 minutes, or up to 2 hours.
Squeeze and massage the kale vigorously with your hands for about 1 minute. The leaves should darken significantly in color and feel slightly wilted and tender.
Add the massaged kale, peanuts, cilantro, and mint to the bowl with the Brussels sprouts and toss to combine. Season with additional salt and lime juice to taste, then serve immediately.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
