Raw Kale & Brussels Sprouts Salad with Lemon-Mustard Vinaigrette

| September 09, 2015

Raw Kale & Brussels Sprouts Salad with Lemon-Mustard Vinaigrette

Kale and Brussels sprouts are cruciferous vegetables that contain isothiocyanates. These are compounds which may reduce both oxidative stress and inflammation that play a role in cancer. Lacinato kale, also known as Dinosaur or Tuscan kale, has been popular in the Tuscany region of central Italy for centuries. Brussels sprouts have appeared historically within the cuisines of Italy, and later of Belgium (thus the name, from Brussels). The flavor and smell of Brussels sprouts are more mild when eaten raw than when cooked.


  • 2 bunches of Lacinato kale, destemmed and finely sliced
  • 12 oz. of Brussels sprouts, shredded (may use cheese grater)
  • ¼ cup olive oil
  • 2 T Dijon mustard
  • ¼ cup lemon juice
  • 1 clove minced garlic
  • ¼ - ½ cup raw or dry roasted pistachios and/or almonds
  • ground pepper to taste (optional)


  1. Toss kale and Brussels sprouts with olive oil
  2. For dressing, whisk together the mustard, lemon juice and garlic
  3. Add dressing, nuts, and ground pepper to vegetables and toss well

Yields 8 Servings

Nutrition information per serving: Calories 146; Total Fat 11g; Saturated Fat 1g; Carbohydrate 10g; Fiber 3g; Protein 4g; Sodium 125mg

Recipe adapted courtesy of Michael Terrigno, friend of UCSF Cancer Resource Center