Shredded Brussels Sprouts Salad
Although more commonly cooked, brussels sprouts, Swiss chard, and kale also make delicious raw salads, as long as they’re thinly sliced. This salad—which combines two of the vegetables—serves as a particularly nice fall or winter first course, when it’s hard to find flavorful leaf lettuces.
Recipe information
Yield
serves 4
Ingredients
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
Coarse salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil, preferably cold-pressed
8 ounces brussels sprouts, very thinly sliced (about 3 cups)
4 to 6 leaves Swiss chard or kale (preferably Lacinato), or a combination, stemmed and thinly sliced (3 cups)
1/3 cup raw hulled sunflower seeds, toasted (page 57)
Preparation
Step 1
Stir together mustard, lemon juice, 3/4 teaspoon salt, and the maple syrup; whisk in oil until emulsified.
Step 2
In a salad bowl, toss together brussels sprouts and chard. Add sunflower seeds and dressing; toss to coat. Serve immediately.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 178
Step 5
Saturated Fat: 1.4g
Step 6
Unsaturated Fat: 11g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 13.8g
Step 9
Protein: 5.2g
Step 10
Sodium: 433mg
Step 11
Fiber: 3.9g
