Brussels sprout salad
There is a restaurant near my house (if you are local you will know Pacific Table ) that makes the best, BEST, Brussels sprout salad. I made my own version at home, and while it pales in comparison, was my favorite meal this week. I’m pretty sure there is no ginger in the restaurant version, but I felt like it worked. In this how-to video (also posted below) I forgot to mention that you’ll need at least 1/4 cup of the vinegar you choose and I forgot to show when I added about 1/4 cup olive oil! We added some roasted chicken tossed in a little bit of BBQ sauce to this and it was the perfect light, cool, crisp summer dinner.
Here’s how to make Brussels sprout salad: just chop up your fresh sprouts, and soak them for a few minutes. Rinse and drain well! Make your dressing, then toss all of the ingredients together. Easy! This recipe goes well with roasted chicken, but would also pair with salmon or even sliced steak to make a more hearty meal, though it is great on its own as a side dish. Here is a video on Instagram with step-by-step instructions:
Brussels sprouts salad
Ingredients
- 1 lb fresh Brussels sprouts, chopped
- 1/2 large red onion large to medium, use as much as you like
- 2 inches peeled and chopped fresh ginger
- 1 lemon, juiced
- 1 clementine, juiced
- 2-4 cloves garlic, chopped
- 2-3 tbsp honey
- 1 cup golden raisins
- 1 cup parmesan cheese
Instructions
- Chop the stem pieces off of the Brussels sprouts, then rough chop them so that they are no bigger than bite size. The smaller, the better, but you don't want them too shredded. You want to be able to get them on your fork. Soak them in a bowl of water (the bowl of a salad spinner works well) for about five minutes.
- While the sprouts are soaking, make the dressing. Chop the garlic and add it to a jar with the lemon juice, clementine juice, honey, olive oil and vinegar. Shake it!
- Drain and rinse the sprouts and spin them dry in your salad spinner. If you don't have one, just make sure they are not soaking wet.
- Add the dressing, parmesan, onion and raisins. Mix well and serve! This goes especially well with roasted chicken on top.
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About The Author
Sarah
I am a mom of two and wife to a martial arts school owner, full-time social media professional and avid cook and gardener. I love creating recipes and involving my kids in the process. The food we cook is usually dairy-free and gluten-free, and sometimes paleo, but we make exceptions (ahem, sourdough bread). The “hippie” part of this blog comes into play in the ingredients we use—I’m pretty vigilant about the health of my family and you could even call me “crunchy.” The “modern” part is that I am busy! You won’t catch me making my own nut milk or churning butter (not that there’s anything wrong with that). I’m more than happy to take the shortcuts provided by our lovely grocery stores and online shopping —especially in the midst of this global pandemic.