Nov 252015
 
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Oriental Brussels Sprout and Clementine Salad

 

This crunchy Oriental-inspired salad is full of flavour and can be made with either raw Brussels sprouts or cabbage. If the idea of raw Brussels sprouts fills you with dread, try slicing them up and blanching them by covering them in some freshly boiled water for about a minute to take off the raw edge.

 

I had intended to make the salad with traditional green Brussels sprouts but in the run-up to Thanksgiving there were only purple ones left in the supermarket. Luckily, it turns out that purple Brussels sprouts are meant to be sweeter than their more famous green brothers, ostensibly making them a better option for salads.

 

Join the conversation: Have you tried purple Brussels sprouts yet?

 

Oriental Brussels Sprout and Clementine Salad

 

 

ORIENTAL BRUSSELS SPROUT AND CLEMENTINE SALAD

 

Dressing Ingredients:

4 Tbsp extra virgin olive oil

2 Tbsp rice vinegar

2 Tbsp soy sauce or tamari

1/2 tsp Dijon mustard

1/2 – 1 tsp sea salt

 

Salad Ingredients:

500g / 1.1 lb Brussels sprouts

4 radishes

2 scallions / spring onions

1 clementine

2 Tbsp toasted sesame seeds

 

Directions:

  1. Prepare the salad dressing by combining all the dressing ingredients in a jar and shaking well. Set aside.
  2. Remove the outer leaves from the Brussels sprouts and trim the stalk. Wash and dry the Brussels sprouts. Thinly slice or shred the Brussels sprouts using a sharp knife. You can eat the shaved Brussels sprouts raw but I like to take the edge off them by putting them in a heat-proof bowl or pot (not on the heat) and pouring freshly boiled water from the kettle over them. I allow them to sit in the water for 1 minute and then drain. If you want to keep the colour vibrant, dunk the Brussels sprouts into a bowl of ice-cold water for 10 seconds and then drain. Allow to cool.
  3. Wash and trim the radishes. Cut them in half lengthwise and thinly cut into half-moon slices.
  4. Trim the scallions / spring onions and remove the outer later. Cut finely, using both the white and green parts.
  5. Peel the clementine and separate it into segments. Cut each segment into three or four bite-size pieces.
  6. In a bowl, toss the Brussels sprouts, radishes, scallions / spring onions, and clementines. Sprinkle the sesame seeds on top.
  7. Add the dressing and toss well.
  8. Refrigerate and eat within three days.

 

Join the conversation: Have you tried purple Brussels sprouts yet?

 

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  2 Responses to “Recipe: Oriental Brussels Sprout and Clementine Salad”

  1. I really like this page so much, so better to keep on posting! Thanks.
    Hulled Sesame

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