Brussels Sprout & Kale Slaw

Brussels Sprouts are not my favourite vegetable by any means. Sometimes if they are roasted & seasoned with maple syrup….haha….I can eat them! But I do like them raw in this salad. I posted this recipe last year.

The original recipe has the kale & brussels sprouts cut thinly, but I like a quick prep & I never seem to get the vegetables sliced as thinly as I like,  so I use my food processor to shred the vegetables. This makes the salad into more like a slaw. I use the shredder blade for the brussels sprouts & the slicing blade for the kale. When the lid is removed, there is a strong whiff of ‘green’ which smells like outside. I love it! Not sure where the original recipe came from, my friend gave it to me.. but I give credit to whomever made it originally!

This delicious & hearty salad is vegan. Perfect as leftovers for lunch throughout the week.

Here is the recipe, inspired by the original.   I have doubled it to accommodate a whole bunch of kale

Brussels Sprout & Kale Slaw


2/3 shelled sunflower seeds

1 lb brussels sprouts, trimmed & cleaned

1 bunch of kale, leaves removed from the stem,  wash & dry the kale


2 tbsp grainy mustard

6 T fresh lemon juice

2 1/2 tbsp maple syrup

1 tsp coarse salt or to taste

NOTE: you can add some dried cranberries to this salad if you want! I would just toss in a couple handfuls!


  1. In an ungreased skillet, toast the sunflower seeds, stirring often to avoid burning. Let cool
  2. Using a food processor with the grater blade, grate the brussels sprouts. ***alternately you can slice these very thinly
  3. Put the grated brussels sprouts into a large bowl
  4. Using a thin slicer blade in the food processor & the feed tube, slice the kale ***alternately you can thinly slice the kale by hand
  5. Put the sliced kale into the bowl with the brussels sprouts
  6. Make the dressing:     In a jar ( to shake the dressing) or bowl to whisk it,,, add the grainy mustard, lemon juice, maple syrup, salt & oil. shake well or whisk until combined.
  7. Pour the dressing over the prepared brussels sprouts & kale,  mix well
  8. Add the cooled sunflower seeds to the brussels sprouts & kale & toss to combine!


This salad is good right away or make ahead as it is good for several days.


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Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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