Description
Forget boiled brussels, this salad gives this veg new life – crisp, sweet & crunchy.
Ingredients
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
Instructions
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.
