Sweet & Tangy Brussels Sprouts Salad

I know that not everyone loves Brussels Sprouts.  My kids will eat them raw, but don't really love them cooked.  I wanted to create something that wasn't quite raw and not quite cooked.  I ended up blanching these for 3 minutes to soften them up a little.  In the original recipe, we halved the Brussels Sprouts, but it would have been better if they were quartered.  Definitely make sure you cut the stems off though.  That part is definitely too tough!

I wanted it to have some of the flavors of a bok choy salad.  You know the sweet, tangy and salty all at the same time?  I also wanted an unexpected element. . . . . . . which ended up being the green grapes.  Most people (who like Brussels Sprouts) enjoyed this salad. 

 Here's What We Used:

1 pound brussels sprouts, stems removed and cut in half

1/2 teaspoon white sugar for boiling water

2 stalks green onion, snipped

11 green grapes, cut in half

1/4 cup fresh cilantro leaves, snipped

1/4 cup walnuts, chopped

For Dressing:
1/2 cup mild olive oil
3 Tablespoon Rice Vinegar

1 teaspoon soy sauce
1/4 cup water
1 Tablespoon Sugar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper




Directions:

  • Fill Medium Saucepan 2/3 of the way with water. 
  • Add 1 teaspoon white sugar.
  • Bring water with 1 teaspoon sugar to a rolling boil.
  • Place brussels sprouts in pan for 3 minutes and then remove to ice bath with a slotted spoon or strainer.
  • Drain Brussels sprouts from the ice bath.
  • Place Brussels sprouts in medium bowl.
  • Add green onions, grapes, cilantro leaves and walnuts.
  • Stir to combine.
  • Mix together all dressing ingredients and pour over the Brussels Sprouts mixture in bowl.
  • Chill for an hour and a half.

Enjoy!

Do you like Brussels Sprouts?  What is your favorite Summer Salad?

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