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.




4 comments:

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

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  2. Norma,
    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.

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

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  4. Lisa,
    Do try, it's light and delicious.

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