Shredded Raw Brussels Sprouts Salad With Red Peppercorns And Honey Mustard Vinaigrette Recipe

Name: Shredded Raw Brussels Sprouts Salad With Red Peppercorns And Honey Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 20 young brussels sprouts trimmed to just the very light green tender leaves; 1 medium carrot; 1/4 cup extra virgin olive oil; 1/2 lemon in juice, sieved; 8 red peppercorns hand crushed; Salad Dressing; 2/3 cup canola oil; 1/8 cup lemon juice sieved; 3 tablespoons mirin rice wine vinegar; 1 1/2 tablespoons honey - runny; 1 1/2 tablespoons Dijon mustard; Salt; 12 red peppercorns; 1/3 cup pine nuts

Servings: persons

Salad
20 young brussels sprouts trimmed to just the very light green tender leaves
1 medium carrot
1/4 cup extra virgin olive oil
1/2 lemon in juice, sieved
8 red peppercorns hand crushed
Salad Dressing
2/3 cup canola oil
1/8 cup lemon juice sieved
3 tablespoons mirin rice wine vinegar
1 1/2 tablespoons honey - runny
1 1/2 tablespoons Dijon mustard
Salt
12 red peppercorns
1/3 cup pine nuts

1
Trim the young brussels sprouts very well until you only have the very light green leaves. Using a mandolin slice them paper thin leaving the stem.
2
Put the sliced brussels sprouts in a large plate, drizzle with the olive oil and lemon juice, add the crushed red peppercorns and cover with plastic film. Marinate for 1 hour.
3
Peel the carrot and then with a carrot peeler make thin short shavings of carrot. Set aside.
4
In a frying pan with just a dab of oil fry the pine nuts until just golden - don't overcook them as they will become sour and taste of burnt. Remove immediately and let dry on a paper kitchen towel.
5
Make the Honey Mustard Vinaigrette: In a bowl whisk together mustard, honey, rice vinegar, lemon juice and the salt. While whisking, slowly add the oil.
6
In a bowl mix the sliced brussels sprouts including all the marinade ingredients, the shredded carrot and half the honey mustard vinaigrette. Check the seasoning.
7
Divide in individual plates, drizzle some honey mustard vinaigrette around and on top, add some pine nuts and red peppercorns.
8
If making ahead, do up to step 6, cover with plastic film and only plate when ready to serve.

813

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salad, 20 young brussels sprouts trimmed to just the very light green tender leaves, 1 medium carrot, 1/4 cup extra virgin olive oil, and more.

Yes, Shredded Raw Brussels Sprouts Salad With Red Peppercorns And Honey Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shredded Raw Brussels Sprouts Salad With Red Peppercorns And Honey Mustard Vinaigrette

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