RED CABBAGE AND SHAVED BRUSSELS SPROUT SALAD
Save time on Turkey Day by preparing this delicious side dish from chef Alex Guarnaschelli ahead of time.
Provided by Martha Stewart
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together vinegar, mustard, horseradish cream, Worcestershire sauce, and paprika; season with salt and pepper. Very slowly whisk in oil until emulsified. (Mixture should look like mayonnaise.) Carefully fold in creme fraiche and lemon zest. Season with salt and pepper.
- In another large bowl, mix together cabbage, brussels sprouts, celery, and lemon juice; season with salt and pepper.
- Just before serving, toss cabbage mixture with vinegar mixture; season with salt and pepper and serve immediately.
SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
Steps:
- Prepare a large bowl of ice water. Set aside.
- Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
- Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.
SHAVED CABBAGE AND BRUSSELS SPROUT SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toss the cabbage with the sprouts, chives and apples in a small bowl.
- Whisk the buttermilk with the vinegar and oil in a separate small bowl. Pour the dressing over the salad, add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
- Chill, covered, for about 1 hour. Toss well and season with additional salt and pepper.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams
KALE, CABBAGE, AND BRUSSELS SPROUT SALAD
Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!
Provided by Crystal S
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
- Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
- Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
- Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 71.6 g, Cholesterol 21.3 mg, Fat 34.3 g, Fiber 7.9 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 523.8 mg, Sugar 48.9 g
CRISPY SHAVED BRUSSELS SPROUTS SALAD
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Add 2 cups of the Brussels sprouts and cook, stirring occasionally, until golden and crispy, 5 to 7 minutes. Season with salt and pepper, then place on a paper towel-lined plate with a slotted spoon to remove any excess oil. Wipe out the skillet.
- Heat the remaining 1/4 olive oil over medium-low heat in the skillet. Add the pistachios and rosemary and cook, stirring occasionally, until the pistachios are toasted and golden, 3 to 4 minutes. Remove and discard the rosemary sprigs. Transfer the pistachios with a slotted spoon to a cutting board to cool, season with salt and pepper, then chop finely. Pour the oil from the skillet into a medium heatproof bowl and let cool.
- Add the lemon juice and zest to the medium bowl and whisk to combine. Season the dressing with salt and pepper and set aside.
- Combine the cooked Brussels sprouts with the raw Brussels sprouts in a large bowl. Add the pistachios, cranberries and cheese; season with salt and pepper. Add the dressing and toss to combine. Top with sumac and enjoy.
SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
Saw this recipe while watching a Food Network show on Thanksgiving. The Brussel sprouts stay bright green in this recipe, and this alongside the red cabbage makes a beautiful presentation. The veggie flavors really shine through here.
Provided by helowy
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Take a big bowl and fill with ice and water. Set aside.
- Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
- Place sprouts in a large saucepan, cover with cold water and 1 T salt. Bring to a boil. Drain immediately and plunge sprouts into the ice water. After a minute, drain well. Recipe may be made ahead to this point and kept in the refrigerator.
- Melt butter in a large skillet over medium heat. Add the sprouts and cook for a minute or two. Add sliced cabbage. Cook until cabbage is just wilted and sprouts are warmed through. Season to taste with kosher salt and fresh pepper.
- Serve immediately.
Nutrition Facts : Calories 135.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1847.1, Carbohydrate 18.5, Fiber 5.9, Sugar 7.5, Protein 5
SHAVED BRUSSELS SPROUT SALAD
The first time my friends tasted my new side dish, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. -Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.
Nutrition Facts : Calories 156 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 79mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
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