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bird's eye view of Kale & Brussel Sprouts Salad

Kale & Brussel Sprouts Salad

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

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.