RAW SWISS CHARD, CABBAGE, AND BRUSSELS SPROUT SALAD

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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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