Brussels sprouts and kale salad

September 19, 2015 (Last Updated: January 11, 2019)

Recipe by Olive Hamilton Russell

Brussels sprouts and kale salad

Serves: 6
Cooking Time: 15 mins


  • 100g raw cashew nuts
  • 250ml (1 cup) extra virgin olive oil
  • 45ml (3 tbsp) fynbos honey
  • 125ml (½ cup) fresh lemon juice
  • 15ml (1 tbsp) wholegrain mustard
  • 10ml (2 tsp) fresh lemon zest
  • 60ml (¼ cup) Bragg’s Liquid Aminos, or light soya sauce
  • 30ml (2 tbsp) white wine vinegar
  • 600g Brussels sprouts, rinsed and very thinly sliced on a mandoline
  • 80g flaked almonds, toasted
  • 60g kale chips (Earthshine Cheezy Herb Kale Chips)
  • 125ml – 170ml (½ – ? cup) dressing



For the dressing, add all of the ingredients to a blender and blitz until very fine. Decant. Will keep in the fridge for one week.


For the salad, mix everything together just before serving.



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