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Chef Megan Mitchell

Online Cookbook

Shredded Kale and Brussels Sprout Salad

Shredded Kale and Brussels Sprout Salad


  • 1 head curly kale, washed and stems removed
  • 1 pound Brussels sprouts, trimmed and thinly shaved
  • 2 lemons
  • 1/4 cup extra virgin olive oil
  • 1/3 cup chopped mint
  • 1/4 cup chopped parsley
  • 1/2 cup pine nuts, toasted
  • 3/4 cup golden raisins
  • 3/4 cup Manchego cheese, shredded
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper


  1. Begin by shredding the kale. Roll the cleaned and de-stemmed leaves onto each other and finely slice into small pieces. Place in a large bowl.

  2. Juice the 2 lemons over the kale and gently massage. This helps break down the fibrous leaf and removes some of the bitter flavor.

  3. Next add in the shredded Brussels sprouts, olive oil, mint, parsley, pine nuts and raisins. Mix very well, making sure everything is fully coated in the lemon and olive oil. Laslty add in the cheese, salt and pepper.

    Mix and taste for seasoning. Add more salt if needed.

  4. Serve and enjoy. Keeps in the fridge, dressed for up to 2 days.

    Recipe Courtesy of Megan Mitchell

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