Raw Swiss Chard Cabbage And Brussels Sprout Salad Recipes

SHAVED CABBAGE AND BRUSSELS SPROUT SALAD

Shaved Cabbage and Brussels Sprout Salad image

Provided by Food Network Kitchen

Time 1h20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/4 large head red cabbage, thinly sliced (about 5 cups)
8 ounces Brussels sprouts, thinly sliced (about 2 1/2 cups)
1/3 cup chopped chives
1 Gala apple, cut into matchsticks
1/2 cup buttermilk
3 tablespoons white wine vinegar
2 teaspoons olive oil
Kosher salt and freshly ground black pepper

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

AUTUMN GREENS SALAD WITH SUNFLOWER SEEDS

Autumn Greens Salad with Sunflower Seeds image

In this salad of hearty autumn greens, sunflower seeds and oil provide a deep, nutty flavor and are packed with vitamin E. Cold-pressed sunflower oil is available at some health food and import stores.

Provided by Martha Stewart

Categories Salad Recipes

Time 10m

Number Of Ingredients 8

Ingredients

1/3 cup raw sunflower seeds
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice (1 large lemon)
3/4 teaspoon coarse salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil, preferably cold-pressed
1/2 pound brussels sprouts, very thinly sliced (3 cups)
4 to 6 leaves of leafy greens such as Swiss chard and kale (preferably lacinato), stemmed and thinly sliced (3 cups)

Steps:

Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes. Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
Toss brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 185 g, Fat 12 g, Fiber 4 g, Protein 5 g, Sodium 372 g

RAW SWISS CHARD, CABBAGE, AND BRUSSELS SPROUT SALAD

Raw Swiss Chard, Cabbage, and Brussels Sprout Salad image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Time 2h30m

Number Of Ingredients 11

Ingredients

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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