Make Ahead

Kale, Cabbage, and Brussels Sprout Chopped Salad

March 18, 2014
3 Ratings
Photo by Eric Moran
  • Serves 8 to 10
Author Notes

A superfood salad you can eat with a spoon -- and a reason to get back on the chopped salad bandwagon.

You shouldn’t stress about chopping technique here -- do what’s best for you. It’s important that everything is roughly the same size, but it doesn’t have to be perfect! (Also, if you'd rather use one kind of kale over two, go for it.) This will yield a heap of salad, and it keeps well, so it’s great for potlucks and the like -- just wait to dress it until you get to where you’re eating. —Kenzi Wilbur

What You'll Need
  • For the greens:
  • 1/2 pound lacinato kale (about one small bunch, or half of a larger bunch)
  • 1/2 pound curly kale (about one small bunch, or half of a larger bunch)
  • 1 pound Brussels sprouts
  • 1 pound green cabbage (about half a medium head or a quarter of a large one)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons kosher salt
  • For the dressing:
  • 2 tablespoons plus 2 teaspoons red wine vinegar
  • 2 teaspoons whole grain mustard
  • 1 teaspoon salt
  • 1/4 cup dark brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 cup olive oil
  • 1 tablespoon hazelnut oil, optional
  • 1 tablespoon toasted sesame seeds, for assembly
  • 2 tablespoons toasted pistachios, for assembly
  1. Wash and spin dry the kale, and then cut it, plus the Brussels sprouts and the cabbage, in small squares, about 1/4-inch by 1/4 inch. For the kale, it works best to rib the leaves, roll them into fat cigars a few leaves at a time, then chiffonade them. Keeping the slices together and uniform, turn them 90° counter clockwise and make even slices lengthwise, about a 1/4-inch apart. (The same method works for the cabbage.)
  2. Halve the Brussels sprouts lengthwise, cut each halve in half, and, with them lying cut-side down on the cutting board, slice them like you would an onion. Don’t stress about technique too much here -- the important part is that everything is roughly the same size -- if it’s easier for you to just chop and mince like you would a pile of herbs, go ahead and do that.
  3. Place all chopped vegetables in a large bowl, add sugar and salt, and massage the greens slightly until they no longer feel raw. This salad will only improve if you do this a few hours ahead of time, but it’s not necessary. (At this point, the salad can sit for up to 2 or 3 days. It will lose water, so be sure to drain before continuing on.)
  4. To make the dressing, combine the vinegar, mustard, salt, sugar, and Worcestershire sauce in a blender, and blend until the color lightens and everything is combined. (You can also use a whisk and a strong arm for this.) Slowly stream in the olive oil, and then the hazelnut oil, if using -- you’re looking for everything to be thick and emulsified. (This dressing will last for 2 weeks in the fridge.)
  5. Add dressing to greens, a few spoonfuls at a time -- you want a well-dressed salad but not a soggy one. (Keep in mind you will have leftover dressing, so no need to use it all.) Fold in the sesame seeds and pistachios, and serve.

See what other Food52ers are saying.

  • Tanya
  • Nick Losi
    Nick Losi
  • Taylor Stanton
    Taylor Stanton
  • DeArmasA
  • What We Eat Gals
    What We Eat Gals

7 Reviews

Tanya February 13, 2020
Great! A versatile, easy, healthy side. I will definitely make version of this in the future. I only had lacinato kale on hand. We loved how tender the kale was. It was so fast and easy and clean tasting. And I subbed toasted pine nuts for the pistachio. Might add some minced garlic. Yum, yum, yum.
Nick L. December 19, 2015
Looks terrific. I can imagine a crisp apple or maybe even some dried cranberries would make great additions.
Taylor S. November 27, 2015
Pretty tasty. I made it this Thanksgiving as a lighter and more fresh side option amidst all the potatoes, sweet potatoes, and rolls! I'm a huge fan of brussels sprouts but can never not eat them roasted, so I was happy to finally try them raw in salad. The dressing was tangy and tasty due to the Worcestershire sauce and dark brown sugar (I used light brown sugar with a hint of blackstrap molasses though). I omitted the hazelnut oil, pistachios, and sesame seeds and instead added toasted sunflower seeds. Because I made the greens 24 hours in advance, I would cut down on the olive oil next time -- making them ahead really helps with the tenderness thus there isn't a need for a lot of oil.
Suz November 7, 2015
I have substituted fig jam for the sugar in one batch. Another batch, I used apricot jam in place of the sugar. A deseeded raspberry jam or strawberry jam might be lovely, too, substituted for the jam.

Brussels sprouts are yum in the salad.
DeArmasA March 16, 2015
I think most people don't like brussels sprouts and the idea of eating them uncooked just sends folks running. I get it - i see cooked beets and move right along ;-)
DeArmasA December 25, 2014
This salad was FANTASTIC!!! Served it for Christmas Eve dinner last night and everyone raved!
What W. December 3, 2014
No comments here and it's been almost 9 months since this gem was published so I thought I should pipe up and vouch for it! Made it last spring and loved it alongside a honey mustard roast pork tenderloin. I was somewhat skeptical about the amount/addition of brown sugar in the dressing but it tames the robust taste of the cabbage. Converted! Will be making it again this week. Delicious recipe Kenzi:)