Saturday, December 10, 2011

Brussels Sprouts Salad

Brusells sprouts (blanch 1 minute and shred), toasted pine nuts, and fried bean vermicelli.
Asian vinaigrette:  salad oil, sesame oil, soy sauce, rice vinegar, lemon juice, and honey.


Norma Chang said...

A novel idea and so simple, love it. Are the Brussels sprouts from your garden?

Mac said...

Now-a-days I like simple food, in my younger years I played with lots of complex dishes and labored for hours in the kitchen, I'm done with all that and back to basics now :)

No, I bought a stick of brussels sprouts for roasting and keep a few for salad.

Lisa Braithwaite said...

I'm going to try this with some savoy cabbage I have in the fridge. Sounds delicious!

Mac said...

Do try, it's light and delicious.