Best 4 Kale Cabbage And Brussels Sprout Salad Recipes
Delve into the realm of cruciferous vegetables with our delightful recipe guide, where kale, cabbage, and Brussels sprouts take center stage. Discover a symphony of flavors and textures in each dish, catering to various dietary preferences. From the vibrant crunch of the kale salad to the hearty warmth of the cabbage soup, these recipes promise a culinary journey filled with nutrition and satisfaction. Get ready to unlock the potential of these cruciferous wonders and tantalize your taste buds!
**Kale Salad:**
Embrace the power of kale in this vibrant salad, featuring a medley of textures and zesty flavors. Baby kale's tender leaves combine with crunchy red cabbage, sweet carrots, and juicy oranges, creating a symphony of colors and tastes. A tangy dressing, infused with honey, Dijon mustard, and apple cider vinegar, elevates the salad to a whole new level.
**Cabbage Soup:**
Indulge in the comforting warmth of this hearty cabbage soup, perfect for chilly days. Savory broth embraces tender cabbage, carrots, celery, and onions, simmering them to perfection. A touch of dill adds a refreshing herbaceousness, while a generous dollop of sour cream lends a creamy richness. This soup is not only delicious but also packed with nutrients, making it a wholesome and satisfying meal.
**Brussels Sprouts Gratin:**
Experience the transformation of humble Brussels sprouts into a decadent gratin dish. Roasted Brussels sprouts, caramelized to perfection, are enveloped in a creamy sauce enriched with Gruyère cheese. A crispy breadcrumb topping adds an irresistible golden-brown crust, creating a dish that is both elegant and comforting. This gratin is sure to impress your dinner guests and become a new family favorite.
Embark on this culinary adventure and explore the versatility of kale, cabbage, and Brussels sprouts. Each recipe offers a unique taste experience, catering to different preferences and dietary needs. From the crisp and refreshing salad to the hearty and comforting soup, and the decadent and cheesy gratin, these dishes are sure to satisfy your cravings and nourish your body. Happy cooking!
KALE, CABBAGE, AND BRUSSELS SPROUT SALAD
Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!
Provided by Crystal S
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
- Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
- Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
- Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 71.6 g, Cholesterol 21.3 mg, Fat 34.3 g, Fiber 7.9 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 523.8 mg, Sugar 48.9 g
ROASTED BRUSSELS SPROUTS AND KALE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
- Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.
BRUSSELS SPROUTS & KALE SAUTE
In an effort to add more greens to our meals, I created this dish-and my kids eat it up. The crispy salami is the "hook." -Jennifer Mcnabb, Brentwood, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan., Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the broth; bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.
Nutrition Facts : Calories 126 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 341mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
KALE AND BRUSSELS SPROUT SALAD
Steps:
- In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
- In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Nutrition Facts : Calories 272 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 510 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams
Tips:
- Choose fresh, crisp vegetables: The fresher your vegetables, the better your salad will taste. Look for kale, cabbage, and Brussels sprouts that are brightly colored and free of blemishes.
- Shred the vegetables thinly: This will help them absorb the dressing more easily and make them easier to eat.
- Use a variety of textures: For a more interesting salad, use a mix of vegetables with different textures, such as crunchy kale, tender cabbage, and firm Brussels sprouts.
- Don't overdress the salad: A little dressing goes a long way. Too much dressing will weigh down the salad and make it soggy.
- Serve the salad immediately: This salad is best enjoyed fresh. If you need to make it ahead of time, store the vegetables and dressing separately and assemble the salad just before serving.
Conclusion:
This kale, cabbage, and Brussels sprout salad is a healthy and delicious way to enjoy these winter vegetables. It's packed with nutrients, including vitamins A, C, and K, and fiber. The salad is also a good source of antioxidants, which can help protect your cells from damage. So next time you're looking for a healthy and flavorful salad, give this one a try.
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