Shredded Brussels + Kale Salad with Rhubarb + Grilled Oranges + Citrus Tahini Dressing

shredded brussels and kale salad

Lately I’ve been craving citrus. I am not sure if there is an underlying meaning to that other than I must be longing for spring. So I decided to embellish this salad with some sunshine to brighten things up a bit. I quite enjoy brussels sprouts, but actually very rarely eat them raw. Kind of a weird concept… to me. But when you shred them like this and jazz it up with some delicious toppings and dressing, they’re a veggie to be reckoned with! I think I’ll be adding raw brussels into my recipe rotation more often! (not to mention it literally takes 20 minutes less to prepare)

shredded brussels and kale salad

So in this salad I shredded brussels sprouts and kale (because I add kale to pretty much everything), I sliced a stalk of rhubarb to add a little crunch and because it’s just so darn pretty. I “grilled” some orange slices (I say “grilled” because I actually grilled them stovetop), then topped this salad off with toasted almonds, vegan parmesan cheese, hempseed, and my homemade citrus tahini dressing! I think this is a fantastic preview of what’s to come this summer. As always, leave a comment below and tag me in your creations on social media!

shredded brussels and kale salad

Shredded Brussels + Kale Salad with Rhubarb + Grilled Oranges + Citrus Tahini Dressing

Course: Salad
Prep time: 20 min


  • 12 oz fresh brussels sprouts
  • 3 stalks kale
  • 1/2 cup slivered almonds
  • 1 stalk rhubarb
  • 2 oranges
  • citrus tahini dressing (recipe below)

optional but recommended

  • hempseed (shelled)
  • vegan parmesan cheese

Citrus Tahini Dressing

  • 1/4 cup tahini
  • 1/2 tbsp minced garlic
  • 1/3 cup lemon juice
  • 2 tbsp maple syrup
  • 1/2 orange
  • water (to thin)
  • pinch salt + pepper (to taste)

Vegan Parmesan Cheese

  • 3/4 cup raw cashews
  • 3 tbsp nutritional yeast
  • 1/4 tsp garlic powder
  • 3/4 tsp salt


  1. Trim the ends off your brussels sprouts and shred them in your food processor

    ** NOTE: you could alternatively use your blender in the pulse mode, but I have not tried this method

  2. Empty the sprout shreds into a medium-large bowl

  3. Remove the leafy part of the kale leaves from the stems and also shred those in the food processor. Add those to the same bowl and the brussels. Toss to combine

  4. Peel and slice your oranges. Heat a skillet to medium (or your actual grill) and grill/sautee them until they just start to turn slightly golden (grill marks)

    **NOTE: You will use 1+1/2 of the oranges for grilling and the other half for the dressing

  5. In the same skillet over medium heat, toast your almonds, tossing them frequently to prevent them from burning. Pour onto a plate while you prepare the rest

  6. Make your dressing by blending all the dressing ingredients until smooth, adding more water in little bits at a time until you achieve desired thickness

  7. Slice your rhubarb into desired sized pieces

  8. If you haven't already made your vegan parmesan and have some on hand (which I highly recommend), do so by blending all ingredients together in your food processor or blender until you have a fine "parmesan cheese"-like texture

Salad Assembly

  1. Place the shredded brussels and kale onto salad plates/bowls, top with toasted almonds + sliced grilled oranges + rhubarb + vegan parmesan cheese + hempseed and drizzle dressing over top!


** Vegan Parmesan Cheese recipe from Minimalist Baker

** Dressing inspired by Minimalist Baker

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