TYPES OF SPROUTS FOR SALADS RECIPES

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SPROUT SALAD WITH CITRUS & POMEGRANATE RECIPE | BBC GOOD FOOD



Sprout salad with citrus & pomegranate recipe | BBC Good Food image

Brussels sprouts make a great alternative to cabbage or kale in slaws and salads - let them soak up this zesty dressing for a side dish packed with fresh flavours and texture

Provided by Jane Hornby

Categories     Lunch, Side dish, Supper

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 12

50g blanched hazelnuts
1 heaped tsp cumin seeds
1 small red onion , finely chopped
400g Brussels sprouts , shredded with a processor or by hand
handful coriander , torn (optional)
100g pomegranate seeds
zest 1 orange , plus 2 tbsp juice
zest and juice 1 lemon
3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar)
1 tbsp golden caster sugar
5 tbsp olive oil
2 tsp wholegrain mustard

Steps:

  • Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.
  • Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.

Nutrition Facts : Calories 214 calories, FatContent 16 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 5 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium

BRUSSELS SPROUTS SALAD RECIPE | REAL SIMPLE



Brussels Sprouts Salad Recipe | Real Simple image

A make-ahead salad perfect for entertaining.

Provided by Jenna Helwig

Total Time 20 minutes

Number Of Ingredients 11

2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1?½ teaspoons kosher salt, divided
½ cup olive oil
1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
2 cups thinly sliced radicchio (from 1 head)
1 cup chopped toasted pecans
½ cup roughly chopped sweetened dried cranberries
½ teaspoon freshly ground black pepper
1 ounce aged provolone or Parmesan cheese, shaved (about ½ cup)

Steps:

  • Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
  • Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if making in advance.
  • To Serve Immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of cheese and gently toss to combine. Transfer to a serving bowl or platter and top with remaining cheese.

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Feb 07, 2015 · There are different ways to make sprouts salad. Growing up my mom would make sprouts salad using raw sprouted kala chana and sprouted green gram. Most times we would eat them with the roti or as a side in the meal. She also would make steamed sprouts salad with matki or moth beans.
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Dec 28, 2021 · Slice the Brussels sprouts thinly, or pulse a few times in a food processor. Add the sprouts to a large bowl and add the pistachios, cranberries, and pears. Toss well. In a small bowl, whisk the olive oil, apple cider vinegar, lemon juice and black pepper until combined. Pour the dressing over the top of the salad, and toss again.
From thepaleodiet.com
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