Amazing Brussels Sprouts Salad: 5 Ingredients for Perfect Date Night

This Brussels sprouts salad with kale and fish sauce vinaigrette is perfect for date night. It’s fresh, bold, and unexpectedly delicious. The crispy Brussels sprouts and tender kale create amazing texture.

Every bite delivers vibrant flavor. The lime and fish sauce dressing adds brightness. Fresh herbs bring aromatic notes that make this dish truly special.

The Story Behind This Recipe

This recipe started as a second-date experiment. She was coming for dinner. I wanted to impress without trying too hard.

I had kale and Brussels sprouts. A vague idea formed around lime and fish sauce dressing. It felt risky, but I committed.

I massaged the kale and fried the sprouts. The vinaigrette came together with lime, fish sauce, and sugar. Fresh herbs completed the mix.

When we sat down, she wasn’t expecting much. One bite changed everything. Her eyebrows lifted, and she smiled. This dish became the star.

Why This Combination Works

Fried Brussels sprout leaves deliver deep, nutty crunch. The shaved raw cores add fresh, slightly bitter notes. This balance makes the salad complex and interesting.

Kale provides structure and earthiness. Both curly and lacinato varieties create volume and chew. Gentle massaging softens the texture while maintaining resilience.

The lime and fish sauce vinaigrette brings bright acidity. Savory depth comes from the fish sauce. Palm sugar adds subtle sweetness that rounds out the dish perfectly.

Fresh herbs—mint, Thai basil, and cilantro—provide aromatic lift. Shaved purple daikon adds crisp texture. The peppery bite cuts through the fried elements beautifully.

Ingredients for Brussels Sprouts Salad

• Oil for frying
• 12 g palm sugar, finely chopped
• 45 g strained lime juice
• 4 g garlic cloves, minced
• 2 tablespoons sunflower olive oil blend
• Salt
• 1 tablespoon fish sauce
• 12 Brussels sprouts, trimmed
• 4 large handfuls kale, cleaned and torn
• Fresh mint
• Thai basil
• Cilantro
• 1 purple daikon, shaved thin

Why These Ingredients Work

• Oil for frying: Crisps Brussels sprout leaves perfectly.
• Palm sugar: Balances tart lime and salty fish sauce.
• Lime juice: Brightens the dish with acidity.
• Garlic: Adds aromatic depth to the dressing.
• Fish sauce: Provides essential umami and savory notes.
• Brussels sprouts: Outer leaves fry crispy; hearts add crunch.
• Kale: Creates a hearty, nutritious base.
• Fresh herbs: Add refreshing brightness and aroma.
• Purple daikon: Contributes crispness and vibrant color.

How to Make Brussels Sprouts Salad

1. Make the Dressing
   
   Combine palm sugar, lime juice, oil, and garlic in a bowl. Stir until sugar dissolves completely. Set aside for flavors to meld.
2. Prepare the Salad Base
   
   Trim Brussels sprouts and reserve outer leaves. Shave hearts thinly with a mandolin. Clean and tear kale into pieces. Tear herbs into smaller pieces.
   
   
3. Fry the Brussels Sprout Leaves
   
   Heat oil to 350°F (175°C). Fry outer leaves in batches until crispy. Fry shaved hearts lightly for tender texture. Drain and season with salt immediately.
   
   
4. Assemble the Salad
   
   Add dressing to a large bowl. Toss in shaved hearts, kale, and herbs. Coat everything evenly with gentle tossing.
5. Plate and Finish
   
   Transfer to a serving plate in a mound. Toss daikon in leftover dressing and place on top. Finish with crispy fried leaves. Serve immediately.

Frequently Asked Questions

1. Can I fry the Brussels sprouts ahead of time?
Yes, fry them a few hours early. Reheat in a 375°F oven for 5-7 minutes before serving. This restores crispness perfectly.

2. How do I reduce kale bitterness?
Use young kale and massage it well. Add a bit of salt or lime juice. Let it marinate 10-15 minutes in the dressing.

3. Can I substitute the fish sauce?
Try soy sauce with rice vinegar and sugar. It won’t match the umami depth. But it maintains the salty-sour balance well.

4. What makes this recipe healthy?
Brussels sprouts and kale are nutrient-dense vegetables. They’re high in vitamin K and fiber. The vinaigrette uses healthy fats from olive oil.

3 Tips to Elevate Your Salad

• Maintain consistent oil temperature at 350°F. If it drops below 325°F, leaves absorb too much oil. They become soggy instead of crispy.
• Season immediately after frying while leaves are hot. The residual oil helps salt stick. This enhances flavor and maintains crunch.
• Let dressed greens sit at room temperature briefly. This short marination softens fibrous textures. The acidity tenderizes without making the dish soggy.

3 Date Ideas to Improve Your Date Night

• Market to Table Night: Visit your local farmers market together. Pick out Brussels sprouts, kale, and herbs. Bring everything home and cook side by side.
• Fire & Ferment: Serve this Brussels sprouts salad with grilled proteins. Try lemongrass chicken or miso-glazed eggplant. Pair with crisp white wine.
• Late Dinner Experience: Start dinner at 8:30 PM after an art show. Open a bottle of orange wine. Build this recipe together for a memorable evening.

Final Thoughts

This Brussels sprouts salad delivers fresh, bold flavors perfect for date night. The crispy texture and tangy dressing create an unforgettable experience. It’s easy to prepare yet impressively delicious.

For more date night recipes, explore our Penne alla Vodka or Cacio e Pepe. Try our Cauliflower Steak for another vegetable-forward option. Our Quinoa Salmon Bowl offers healthy protein. For appetizers, check out our Zucchini Chips recipe.

Learn more about Brussels sprouts nutrition and why they’re excellent for your health. This recipe combines taste with wellness for the perfect date night meal.

Kale & Brussel Sprouts Salad

This vibrant salad combines the crispness of kale and the tender bite of shredded Brussels sprouts.

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Ingredients

Frying and Dressing

• Oil for frying
• 12 g palm sugar finely chopped
• 45 g strained lime juice
• 4 g garlic cloves root end trimmed off, and minced
• 2 tablespoons of sunflower-olive oil blend
• Salt
• 1 tablespoons fish sauce

Salad Components

• 12 Brussels sprouts trimmed (reserve outer leaves, hearts shaved on a mandolin)
• 4 large handfuls kale lacinato, Russian, curly, cleaned, de-stemmed, and torn
• Mint
• Thai basil
• Cilantro
• 1 purple daikon or radish shaved on a mandolin, shavings held in ice water

Instructions

Make the Dressing

• In a small bowl, combine palm sugar, lime juice, sunflower oil and minced garlic. Stir well to ensure the sugar dissolves and everything is evenly mixed. Set aside.

Prepare the Salad Base

• Trim the Brussels sprouts, reserving the outer leaves for frying. Using a mandolin, shave the Brussels sprouts hearts into thin slices.
• Clean and de-stem the kale, then tear it into bite-sized pieces.
• Tear the mint, Thai basil, and cilantro leaves into smaller pieces.

Fry the Brussels Sprout Leaves

• Heat oil in a deep fryer or large pot to around 350°F.
• Fry the outer Brussels sprout leaves in batches, making sure they turn evenly brown and crispy.
• Next, fry the shaved Brussels sprout hearts for a lightly crispy texture. Drain and set aside.
• Remove from the oil, drain on paper towels, and immediately season with a pinch of salt.

Assemble the Salad

• In a large mixing bowl, add the dressing you made earlier.
• Add the shaved Brussels sprouts heart, kale, mint, basil, and cilantro leaves. Toss gently to coat all the ingredients in the dressing.

Plate the Salad

• Transfer the dressed greens and Brussels sprouts to a serving plate, arranging them nicely in a mound.
• Toss the purple daikon slices in any residual dressing from the salad bowl. Place the daikon slices on top of the salad for a crisp, refreshing bite.

Finish the Dish

• Top the salad with the crispy fried Brussels sprout leaves for added texture and flavor.
• Serve immediately to keep the salad fresh and vibrant.