Best Raw Swiss Chard Cabbage And Brussels Sprout Salad Recipes

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RAW SWISS CHARD, CABBAGE, AND BRUSSELS SPROUT SALAD



Raw Swiss Chard, Cabbage, and Brussels Sprout Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 2h30m

Number Of Ingredients 11

1/2 head Savoy cabbage, cored and thinly sliced (8 cups)
8 ounces brussels sprouts, trimmed and thinly sliced (3 cups)
12 ounces Swiss chard, stemmed and thinly sliced (9 cups)
2 teaspoons sugar
2 teaspoons coarse salt
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon low-sodium soy sauce
1/2 cup extra-virgin olive oil
1 ounce Pecorino Romano, shaved
1 cup walnuts, toasted and chopped

Steps:

  • Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.
  • In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.

RAW SWISS CHARD, CABBAGE, AND BRUSSELS SPROUT SALAD



Raw Swiss Chard, Cabbage, and Brussels Sprout Salad image

How to make Raw Swiss Chard, Cabbage, and Brussels Sprout Salad

Provided by @MakeItYours

Number Of Ingredients 11

1/2 head Savoy cabbage, cored and thinly sliced (8 cups)
8 ounces brussels sprouts, trimmed and thinly sliced (3 cups)
12 ounces Swiss chard, stemmed and thinly sliced (9 cups)
2 teaspoons sugar
2 teaspoons coarse salt
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon low-sodium soy sauce
1/2 cup extra-virgin olive oil
1 ounce Pecorino Romano, shaved
1 cup walnuts, toasted and chopped

Steps:

  • Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.
  • In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.

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