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Shaved Brussel Sprout & Kale Salad

Shaved Brussels Sprouts & Kale Salad

Shaved Brussels Sprouts & Kale Salad

Anthony Valentine, Kidney-Friendly Chef
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This Shaved Brussels Sprouts & Kale Salad is kidney-friendly and low-sodium making it a great side dish or snack during the day. Whenever I'm working with Brussels sprouts I like to save the bits that fall off when I'm cutting the ends off. It's these pieces that I use for this shaved Brussel sprouts salad. This allows me to make two dishes out of Brussels sprouts and limit my waste.
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Low Cal, Low Carb, Low Phosphorus, Low Protein, Low Sodium, Medium Potassium
Total Time: 1 hour
Servings: 6 servings
Serving Size:1 cup

Nutrition

Calories:235 kcal
Carbs:15 g
Sodium:158 mg
Potassium:472 mg
Phosphorus:104 mg
Protein:5 g
Fiber:5 g

Equipment

  • 1 Cutting Board
  • 1 Chef knife
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Baking pan

Ingredients 

  • 2 cups Brussels sprouts Sliced thin or "shaved"
  • 4 cups Kale Fine-chopped
  • cup Almonds Rough-chopped
  • 1 Sweet potato Fine-diced
  • ½ cup Lemon Garlic Vinaigrette
  • 2 tbsp Olive oil
  • 1 tsp Cinnamon

Instructions

  • Preheat the oven to 425℉.
  • In a large mixing bowl, add the shaved Brussels sprouts, chopped kale, and chopped almonds. Add the Lemon Garlic Vinaigrette and mix well ensuring there's a nice coat of dressing on everything. Set aside.
  • In the medium-sized mixing bow, combine the olive oil, diced sweet potatoes, and cinnamon. Toss to combine. Spread sweet potatoes evenly across a parchment paper lined baking pan and bake for 30 minutes or until browned evenly. Make sure to take a peak and stir things up around 15 minutes.
  • Remove sweet potatoes from oven and let cool completely. Once cool, add the sweet potatoes in with the remaining ingredients and mix well.

Notes

I like to purchase around 2 pounds of Brussels sprouts and while I’m cutting the ends off I collect all the bits that fall off onto my cutting board. This way I end up making my shaved Brussel sprouts and kale salad using these pieces while still being able to make a different dish out of the Brussels sprouts themselves.

Full Nutrition

Nutrition Facts
Shaved Brussels Sprouts & Kale Salad
Amount Per Serving (1 cup)
Calories 235 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 7g
Monounsaturated Fat 8g
Sodium 158mg7%
Potassium 472mg13%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 4g4%
Protein 5g10%
Vitamin A 10038IU201%
Vitamin B1 0.1mg7%
Vitamin B2 0.3mg18%
Vitamin B3 1mg5%
Vitamin B5 0.5mg5%
Vitamin B6 0.2mg10%
Vitamin C 72mg87%
Vitamin E 4mg27%
Vitamin K 246µg234%
Calcium 164mg16%
Copper 0.2mg10%
Folate 55µg14%
Iron 2mg11%
Manganese 1mg50%
Magnesium 54mg14%
Phosphorus 104mg10%
Selenium 2µg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (110)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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