Shredded sprout salad, two ways

Shredded sprout salad, two ways

By
From
A Lot on Her Plate
Serves
2
Photographer
Helen Cathcart

Sprouts are delicious thinly sliced and eaten raw. Crunchy, nutty and satisfying, they’re a great vehicle for interesting dressings and creamy blue cheese. I discovered sprout salads when living in North America, where sprouts don’t have the soggy school dinner associations they have in the UK, and are as cool as kale. I say embrace these miraculous little cabbages! They’re cheap, healthy, keep well and are really versatile – what’s not to like? Sprout salads are a brilliant way to use up any that you might have lying around in your fridge. Just the thing for a nourishing little lunch. I’ve given you two options for dressings here – a simple, fresh citrus one (pictured), and a spicy buttermilk version – so you can vary how you dress the salad according to how you feel.

Ingredients

Quantity Ingredient
100g brussels sprouts, washed, peeled and finely sliced from the top of the sprout to the base
1 shallot, very finely sliced
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 tablespoon finely chopped fresh mint
generous pinch red chilli flakes, (leave out if using spicy buttermilk dressing)
sea salt
freshly ground black pepper
15g acidic, crumbly blue cheese, (I like Wensleydale blue or Stilton) if using
40g toasted flaked almonds or toasted pumpkin seeds

Citrus dressing

Quantity Ingredient
pinch salt
1/2 lemon, juiced
1 teaspoon honey or maple syrup
2 teaspoons dijon mustard
2 tablespoons olive oil

Buttermilk and jalapeño dressing

Quantity Ingredient
2 jalapeno chillies, deseeded and chopped
2 teaspoons fresh lime juice
4 tablespoons finely chopped fresh coriander leaves
50ml sour cream
50ml buttermilk
1/2 teaspoon garlic granules
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon salt, or to taste

Method

  1. Combine the sliced sprouts, shallot and herbs in a large bowl. Season with chilli flakes (if using), salt and pepper.
  2. To make the citrus dressing, dissolve the salt in the lemon juice and taste – you don’t want it to be bracingly acidic. Add more salt to balance if needed. Whisk in the honey or maple syrup, Dijon mustard and finally the olive oil. Taste the dressing and adjust the seasoning accordingly.
  3. To make the spicy jalapeño buttermilk dressing, combine all the dressing ingredients in the bowl of a food processor, and blitz until smooth.
  4. Dress the sprout salad and lightly pile it onto plates. Crumble over the blue cheese, if you have used the citrus dressing. Leave out the blue cheese if you have used the jalapeño dressing.
  5. Garnish with the toasted almonds or pumpkin seeds and enjoy!
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