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CRUNCHY Kale and Shredded Brussels Sprouts Salad (AIP/Paleo)

Shredded kale and brussels salad

Shredded kale and brussels salad


“Vulgarity is the garlic in the salad of life.” – Cyril Connolly

If vulgarity can be described as kitsch or gaudy, well – we all need a little garlic, I reckon.

The temperatures are starting to rise down here in Sydney-town. And, that means more barbecues.

You won’t hear me complaining!

It also means more salads.

Me, I’m a fan of salads that last more than a day in the fridge. And this baby definitely fits the bill.

It’s chock-full of cruciferous crunch with a double hit coming from both kale and Brussels sprouts.

Cruciferous veggies are nutritional powerhouses –  full to the  brim with vitamin A carotenoids, vitamin C, folic acid, and LOTS of good fiber.

The vitamin K content of cruciferous vegetables – especially in kale – is important, too. Vitamin K is a nutrient that helps to regulate our inflammatory response, which is key for those of us who suffer from autoimmune issues.

If you’re an autoimmune sufferer with a disregulated thyroid, check out this article on cruciferous veggies and the thyroid from the Paleo Mom.

Kale and Brussels Sprouts Salad

But don’t panic – there are some wee surprises to be found in the salad, too

To off-set all that green, the recipe also includes just a little sweet with the addition of dried cranberries.

And. This baby is a great (and easy) one to whip up for a crowd.

CRUNCHY Kale and Shredded Brussels Sprouts Salad (AIP/Paleo)
Prep time
Total time
This recipe is AIP-compliant
Recipe type: Soups and Salads
Serves: 6 - 8
  • Juice and zest from 1 lemon (approx. ¼ cup)
  • 1 french shallot, minced
  • 1 clove garlic, minced
  • ½ cup + 1 tablespoon extra virgin olive oil
  • salt
  • 1 large bunch curly kale or cavolo nero
  • 500g Brussels sprouts
  • ⅓ cup craisins
  1. Combine lemon juice and zest, minced shallot and garlic, ¼ teaspoon salt and ½ cup of olive oil into a medium jar with an airtight lid. Shake well and set aside.
  2. Remove the centre stems of your kale leaves. Wash and spin, then slice into thin ribbons. Pop the kale into a large bowl. Drizzle over remaining tablespoon of olive oil and ½ teaspoon of salt. With clean hands, massage the kale ribbons for 2 minutes.
  3. Wash and trim your Brussels sprouts. Shred using a sharp knife (watch your fingers!) or the shredding blade of .your food processor. Mix the shredded sprouts with the massaged kale.
  4. Dress the salad with your dressing.
  5. Garnish with raisins.


E N J O Y !

This recipe features in the Phoenix Helix Recipe Roundtable.

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