Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
We’re heading up to Wisconsin next week and I’m actually kinda/very excited that we aren’t hosting anyone this year. I’m in total chill mode, ready to contribute a few of the sides but not interested in stressing over how many rolls I need to make and seating arrangements.
Perhaps that’s why I’m sharing this lazy guest salad: shredded brussels, shredded kale, toasted almonds, parm, and a lemon-dijon dressing. It’s so easy, you’ll almost feel like you got out of bringing anything when you show up with this. Prep a few ingredients ahead of time, bring a mason jar of dressing, and watch your family profess their undying love for brussels and kale. Or at least, that’s how it looks in my dreams.
For real though. This salad, basic as it may be, is total flavor and texture overload. Chopped, toasted almonds stand in for both croutons and bacon. They give a salty, crunchy bite that pairs perfectly with the thin, wispy strands of brussels sprouts leaves.
Resist the urge to buy prepackaged shredded brussels as they won’t be fine enough. I use my food processor to shred the sprouts in 20 seconds flat. Use a mandolin if you’ve got it. Paper thin, you almost forget you are eating mini cabbages.
Since finely chopping things is a winning approach for anyone who dislikes vegetables, I’m using the same approach with the kale leaves. Remove the tough stems and stack the leaves on top of each other. Tightly roll, like a cigar, and then slice into beautiful kale ribbons. Toss everything together, add the salty, umami toppings and citrus dressing and you’ve got a salad that everyone will be asking for year after year.
If you plan on bringing this one, prep it ahead of time. Shred the brussels and the kale and place in a large bowl. Bring a container of the almonds and cheese and a mason jar full of dressing. Just before serving, toss with the dressing and garnish with nuts and parmesan. Serve, give thanks, and enjoy all the praise that’s sure to come your way.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Shredded Brussels Sprouts Salad with Kale, Toasted Almonds and Grated Parmesan. The BEST salad, perfect for Thanksgiving and the holidays!
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK