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Festive Salad, Brussel sprouts, cranberries, walnuts

Festive Brussel Sprout Salad with Cranberries & Walnuts

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Forget boiled brussels, this salad gives this veg new life - crisp, sweet & crunchy.

  • Makes : 8 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 1 mins
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Dressing

½ tsp (2.5 ml) ginger

¼ chilli, deseeded and chopped

½ tsp  (2.5 ml) honey

½ tsp (2.5 ml) Dijon mustard

12 ml rice wine vinegar

5 tsp (25 ml) canola oil

1 tsp (5 ml) chopped chives

pinch of freshly grated nutmeg

juice of ½ lime

zest of one lime

salt and pepper to taste


Brussel Sprouts

200 g fresh Brussel sprouts

50 g dried cranberries

50 g crushed and toasted walnuts

Dressing

Finely chop or grate the ginger and add the chopped chilli.

Whisk the honey and mustard and add the vinegar. Slowly add the oil while whisking to form a dressing.

Add the remaining dressing ingredients and stir. Season to taste.


Brussel Sprouts

Remove each layer of the leaves of the brussel sprouts very gently. Blanch the brussel sprout leaves for 2 seconds in boiling water and refresh in ice water (retain the shape of the leaves).

Finely shred the remaining inner parts of the brussel sprouts.

Place the leaves and the shredded brussel sprouts into a bowl. Add the cranberries and the walnuts and combine gently before adding the dressing.