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Brisket Kale Salad
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Brisket Kale Salad

I used BBQ leftovers to make this amazing and super easy kale salad with corn and dried cranberries.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Main Course, Salad
Cuisine: American, Southern
Keyword: Mash-Up, Salad, Smoked
Servings: 2 servings
Calories: 631kcal

Ingredients

  • 1 bunch kale
  • 1 cup grilled corn
  • 1/2 cup dried cranberries
  • 1 cup leftover smoked brisket
  • 1/3 cup mayo
  • 2 tablespoons cider vinegar
  • 1 tablespoon hot sauce

Instructions

  • Rip the kale off the stalks and veins. Chop it into small pieces. Massage the kale by squeezing it in your fists. Do this in the bowl for about 1 minute.
  • Cut the corn off the stalks and add it to the kale. Rip up your brisket into small shreds and add it in. Dice up the cranberries and add them as well.
  • Add a little mayo, a splash of vinegar, and some hot sauce. I used a local small batch sriracha for mine. Don't dress the salad too heavily, it shouldn't look like a coleslaw.

Nutrition

Calories: 631kcal | Carbohydrates: 45g | Protein: 29g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 540mg | Potassium: 827mg | Fiber: 6g | Sugar: 26g | Vitamin A: 6731IU | Vitamin C: 70mg | Calcium: 181mg | Iron: 4mg