Shaved Brussels Sprout and Kale Salad with Peanuts
A crunchy, herb-flecked salad that softens beautifully with a short rest
Why This Recipe Works
Shaving Brussels sprouts raw allows them to absorb the coriander dressing, while massaging the kale ensures it is tender rather than tough. This salad holds up remarkably well for hours, making it an excellent choice for a dinner party or meal prep.
Instructions
Whisk the vinegar, sugar, coriander, salt, and pepper in a large bowl. Drizzle in the oil while whisking constantly to create a smooth, emulsified dressing.
Add the Brussels sprouts to the bowl and toss to coat thoroughly. Cover and let the sprouts rest at room temperature for at least 30 minutes, or up to 2 hours, to soften their texture.
Vigorously squeeze and massage the kale with your hands until the leaves are uniformly darkened and slightly wilted, about 1 minute.
Add the massaged kale, peanuts, cilantro, and mint to the bowl with the Brussels sprouts and toss to combine everything.
Season with lime juice and additional salt to taste. Serve at room temperature when the flavors have fully melded.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
Can I make this ahead of time?
The Brussels sprouts can be tossed with the dressing up to 2 hours in advance.
