in partnership with Alex Adelborgh (Alex Adelborgh)

Shredded Brussels Sprouts and Kale Salad with Apples

Say hello to your new favorite salad! This shredded Brussels sprout salad is crunchy, lemony, cheesy, and a little bit sweet. It’s perfect for meal prep!

Best For

  • Lunch


  • 1/2 cup slivered almonds
  • 16 oz Brussels sprouts (about 4 cups whole sprouts)
  • 5 cups kale
  • 2 SnapDragon apples, finely chopped into matchsticks
  • 1/2 cup finely grated parmesan cheese
  • Zest of 1 lemon
  • 4 tbsp lemon juice
  • 1/2 tbsp Dijon mustard
  • 1 tsp maple syrup
  • 3 tbsp olive oil
  • Dash of salt and pepper


  1. Preheat oven to 350 degrees F.
  2. Toast almonds on an unlined baking sheet for 5-8 minutes, until lightly golden brown.
  3. Wash and slice off the ends of the Brussels sprouts.
  4. Shred Brussels sprouts using the slicing blade of a food processor. Transfer to a large mixing bowl, and wipe out food processor container.
  5. Repeat the same shredding process with the kale using the same food processor blade. Transfer kale to the mixing bowl.
  6. Add sliced apples, parmesan cheese, and lemon zest to the bowl.
  7. To make dressing, whisk together lemon juice, Dijon mustard, maple syrup, salt, and pepper. Slowly drizzle in olive oil as you continue to whisk, until dressing is cohesive.
  8. Pour dressing over the salad, and toss until everything is well coated in dressing.