Cook Day Club

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Brussel Sprout-Cabbage Salad

Feb 5, 11 • SaladNo CommentsRead More »

1/2 c pine nuts
1 lb brussel sprouts, quartered
1.5 lb cabbage, thinly sliced
1 Tbls olive oil
salt & pepper

3 Tbls lemon juice
4 Tbls olive oil
2 tsp Dijon mustard
1/8 tsp cayenne pepper
1/2 tsp chili powder

1 Tbls olive oil
4 garlic cloves, thinly sliced

Parmesan Cheese

Preheat oven to 450.  Roast brussel sprouts with olive oil, salt & pepper for about 15 minutes. Roast pine nuts  for 3-5 minutes.

In small bowl whisk lemon juice, oil, mustard and seasonings.

In large bowl mix cabbage, brussel sprouts and pine nuts in bowl. In small sauce pan, cook garlic over medium heat in oil for about 1 minute. Add garlic & hot oil to cabbage mixture. Toss. Add dressing. Toss again. Add cheese on top.

(I didn’t actually add the cheese on top – but it was wonderful)



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