Recipe From: KVCC


1 quart brussels sprouts
1 bunch kale
1/2 cup pepitas*

1/2 cup olive oil
1/2 cup apple cider vinegar
1/2 cup honey

*you could use walnuts in place, which are sometimes available locally.


  1. Shave the Brussels sprouts. You can either use a mandolin, a food processor, or slice as thin as you can with a knife. Use whatever you have available.

  2. Chiffonade the kale. This is a technique in which leafy greens or herbs are cut into long, thin strips. First remove the stem, then stack a few leaves together, tightly roll them, and cut perpendicular to create thin ribbons.

  3. Toss brussels sprouts, kale, and pepitas together in a bowl.

  4. Whisk dressing ingredients in a small bowl, or shake in a mason jar. Store leftovers in the fridge for a few weeks.