Raw brussels sprouts not for you? Use another winter salad green—try kale or any green cabbage—in this Crunchy Brussels Salad. For a lighter texture, go with shredded romaine.

Meyer lemons are in season from November to March and are slightly sweeter and less acidic than regular lemons.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 15 minutes
Serves: 4


  • 1 thin slice seeded whole-grain bread
  • 2 Tbs. extra-virgin olive oil
  • 2 Tbs. fresh Meyer or regular lemon juice
  • 2 Tbs. mayonnaise
  • 1 small clove garlic, finely minced
  • ½ tsp. kosher salt
  • 3 cups finely shredded Brussels sprouts
  • 3 cups finely shredded kale
  • freshly ground black pepper, to taste


    1. Toast the bread until browned and crispy. Let cool, then break into small pieces.
    2. In a large bowl, whisk together the oil, lemon juice, mayonnaise, garlic, and salt.
    3. Toss the Brussels sprouts and kale with the dressing. Season with the pepper. Sprinkle with the breadcrumbs.

    Nutrition Information

    Per serving (1½ cups):

    • Calories: 160
    • Total fat: 12 g
    • Sat fat: 2 g
    • Carbs: 11 g
    • Fiber: 4 g
    • Total sugar: 3 g
    • Added sugar: 0 g
    • Protein: 4 g
    • Sodium: 330 mg