I posted up the dressing for this salad a few days ago, it's amazing with brussels sprouts. This salad is super simple, one main ingredient and that's it! It seems very few people like the taste of brussels sprouts, I think this has a lot to do with how it's prepared, most people seem to steam them and that's it, which isn't the most appetizing, any I think any child growing up being made to eat it that bland probably won't be a big fan. However when they are prepared well, they are delicious and it's great vegetable to include into the diet due to all the amazing health benefits.
Brussels sprouts is also part of the cruciferous family, containing essential nutrients for the body, especially high in Vitamin C and K, promoting healthy bones and serving as an anti-inflammatory agent as well as an antioxidant, protecting the body by trapping harmful free radicals. The high fiber content lowers cholesterol, aiding in digestion, maintaining low blood sugar and contains sulforaphane, which protects the stomach lining by obstructing the overgrowth of a bacteria that can lead to gastric cancer.
I got this idea for this salad during my recent trip back to Dallas, Dallas is a great place for food. Not much else to do there other than eat! I love it there though, the people are absolutely amazing, so warm and friendly, combine that with great food and you've got me!
Note that the walnuts should be pre soaked. I always do a big batch, then dry them so I have some whenever I wish to use it. Deactivated nuts are much easier to digest and especially with walnuts you'll notice the bitter aftertaste disappear after it's been soaked. It makes a huge difference in the taste. This salad was so tasty, I gave my mum a bite to taste and then refused to share any more haha. Enjoy guys!
I got this idea for this salad during my recent trip back to Dallas, Dallas is a great place for food. Not much else to do there other than eat! I love it there though, the people are absolutely amazing, so warm and friendly, combine that with great food and you've got me!
Note that the walnuts should be pre soaked. I always do a big batch, then dry them so I have some whenever I wish to use it. Deactivated nuts are much easier to digest and especially with walnuts you'll notice the bitter aftertaste disappear after it's been soaked. It makes a huge difference in the taste. This salad was so tasty, I gave my mum a bite to taste and then refused to share any more haha. Enjoy guys!
Warm Brussels Sprouts Walnut Salad with
Sweet Mustard Poppyseed Dressing
8 brussels sprouts
1/2 cup walnut (soaked 6hrs)
1 TBS olive oil
1//2 tsp celtic sea salt
4 TBS sweet mustard poppyseed dressing
1.Wash the brussels sprouts and remove the outer leaves, make sure you get rid of any brown bits
2. You can either use a mandolin slicer, or if you have good knife skills, get a sharp knife and thinly slice and cut the brussels sprouts lengthways so that they are finely shredded
3. Roughly chop the walnuts into bite-able sizes, you don't want them too small as it provides a good contrast to the soft sprouts
3. Heat the olive oil in a pan, add the sprouts and walnuts and stir on high for 5 mins, any longer and they'll get too mushy. 5 mins ensures that they are soft but still retain texture and flavour. You may have to add a little bit of water, I used about 2 TBS which will help soften the sprouts. Be careful not to add too much as they do have a bit of water themselves
4. Place in a large bowl and combine well with 4 TBS of the sweet mustard dressing. You can either serve it warm, or leave a let it cool down for a nice cold salad!
2. You can either use a mandolin slicer, or if you have good knife skills, get a sharp knife and thinly slice and cut the brussels sprouts lengthways so that they are finely shredded
3. Roughly chop the walnuts into bite-able sizes, you don't want them too small as it provides a good contrast to the soft sprouts
3. Heat the olive oil in a pan, add the sprouts and walnuts and stir on high for 5 mins, any longer and they'll get too mushy. 5 mins ensures that they are soft but still retain texture and flavour. You may have to add a little bit of water, I used about 2 TBS which will help soften the sprouts. Be careful not to add too much as they do have a bit of water themselves
4. Place in a large bowl and combine well with 4 TBS of the sweet mustard dressing. You can either serve it warm, or leave a let it cool down for a nice cold salad!
