Author Notes
This vegan salad is bright and fresh thanks to the addition of kumquats. To shred the Brussels sprouts cut them in half and then finely slice them with a sharp knife. —Tina Jeffers
Ingredients
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3 tablespoons
extra-virgin olive oil
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2 tablespoons
apple cider vinegar
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1 teaspoon
honey
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3/4 teaspoon
salt
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1/4 teaspoon
freshly cracked black pepper
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1 bunch
lacing kale, ribs and stem removed and thinly sliced into ribbons
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2 cups
Brussels sprouts, shredded
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5
Medjool Dates, pitted and chopped
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1/4 cup
fresh mint leaves
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1/4 cup
chopped pistachios
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10
kumquats, thinly sliced, seeds removed
Directions
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Whisk together the apple cider vinegar, honey, salt and olive oil in a large mixing bowl.
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Add the kale and Brussels sprouts to the dressing and using your fingers massage the kale for a minute or so to soften it slightly.
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Add the dates, mint, hazelnuts and kumquats and toss to combine. Taste for salt and pepper and serve
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