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Brussels sprout salad without cooking

updated

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Ingredients for 4 servings:

  • 500 g Brussels sprouts, fermented *
  • 1 m.-large onion(s), red
  • 1 tbsp, heaped mustard, e.g. Löwensenf
  • 3 tbsp maple syrup
  • 1 dashes Worcestershire sauce
  • 1 tsp balsamic vinegar, dark
  • 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

made from fermented Brussels sprouts

* The recipe for fermented Brussels sprouts can be found here: https://www.chefkoch.de/rezepte/3755951571489385/Fermentierter-Rosenkohl.html Drain the Brussels sprouts and set aside 4 tablespoons of the water for the dressing. Finely dice the onion and roughly chop the Brussels sprouts if necessary. Then mix both. For the dressing, mix the 4 tablespoons of water with the mustard, syrup, balsamic vinegar, and Worcestershire sauce. Season with pepper. Pour the dressing over the cabbage and let it sit for at least 1 hour. Adding salt is not necessary.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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