Rósakálssalat

Brussels sprouts salad

Yay, there are fresh Brussels sprouts in the store again!

This recipe comes (slightly adapted) from one of the Icelandic cooking magazines that I always have around the living room - my sister had looked through it and, as she is a passionate Brussels sprouts fan, asked me to translate this recipe. And if I had already translated it... this fall I was eagerly waiting for the first fresh Brussels sprouts so that I could try out the recipe. (To be honest, it also works wonderfully with frozen Brussels sprouts.)

Even my husband, who generally has a somewhat difficult relationship with Brussels sprouts, was pleasantly surprised!


Ingredients for 4 servings
(as a side dish)

2 Tbsp balsamic vinegar
2 tsp hot mustard
3 Tbsp oil
1 pinch of coarse sea salt
1 pinch of black pepper
1 tsp dried thyme

1/2 head red cabbage
3 large carrots
1 - 2 apples

1 Tbsp oil
250 g Brussels sprouts
3 Tbsp maple syrup
2 Tbsp balsamic vinegar
1 pinch of paprika powder
1 tsp coarse sea salt
1/2 tsp black pepper
1 tsp dried thyme


Preparation

First, mix the vinegar, mustard and oil in a large bowl and season with salt, pepper and thyme.

Peel and grate the carrots and apples and add them to the salad dressing in the bowl.

Halve the red cabbage. Wash and clean half the head, remove the outer leaves and first cut everything into narrow strips, then cut crosswise.

Add the red cabbage to the grated carrots and apples, mix and leave to steep briefly in the refrigerator while you prepare the Brussels sprouts.

Heat the oil in a large pan.

Clean the Brussels sprouts and halve the florets.

Fry the florets in the pan.

Add the maple syrup, balsamic vinegar, paprika, salt, pepper and thyme and fry for a few minutes, stirring regularly.

Add the warm Brussels sprouts over the salad and serve immediately.

[Translated from here.]