Brussels Sprout Salad

22 comments
By

Appears in Cook's Country October/November 2013, Cook's Country TV

This appealing new salad was just a few tweaks away from a permanent place on our table.

SERVES 8

TIME 25 minutes, plus 30 minutes resting

has video

WHY THIS RECIPE WORKS

Instead of roasted Brussels sprouts, we wanted a light, bright, raw preparation that was just as delicious. Shredding the Brussels sprouts super-thin is key, and letting them sit in the dressing for at least 30 minutes softens them fully an...

Print