Raw Swiss Chard, Cabbage, and Brussels Sprout Salad

Name: Raw Swiss Chard, Cabbage, and Brussels Sprout Salad
Prep time: 30 min
Total time: 150 min
Ingredients: 0.5 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; 0.5 cup extra-virgin olive oil; 1 ounce Pecorino Romano, shaved; 1 cup walnuts, toasted and chopped

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By

Martha Stewart

Updated on November 26, 2017

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

Servings:

8

Ingredients

½ 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
½ cup extra-virgin olive oil
1 ounce Pecorino Romano, shaved
1 cup walnuts, toasted and chopped

Directions

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.

Originally appeared: Martha Stewart Living, December/January 2015

Raw Swiss Chard, Cabbage, and Brussels Sprout Salad

Ingredients

Directions

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