Brussels Sprouts Salad
by Editorial Staff
Having tasted this Brussels sprouts salad, you will certainly love this vegetable. And the dish will become one of the favorites on your table.
Ingredients
- Walnuts (chopped) – ½ cup
- Olive oil – 2 teaspoon
- Brussels sprouts (cut in half) – 600 g
- Shallots (cut into thin strips) – 2 pcs.
- Garlic (minced) – 1 clove
- Dried cranberries (chopped) – ¼ glass
- Agave syrup – 1 tbsp
- Walnut oil – 1 tbsp
Directions
- Heat a large skillet over medium-high heat. Pour the nuts into a preheated pan and fry, stirring occasionally, for 3-4 minutes. Pour the toasted nuts onto a plate and set aside.
- Wipe the pan with a paper towel and put it back on the stove. Pour in olive oil and heat well. Place the cabbage in a preheated skillet and cook, stirring occasionally, until golden brown, about 5 minutes. Then add the shallots and garlic to the pan and cook, stirring occasionally, for about 1 minute.
- Add cranberries, agave syrup, and a glass of water to the pan. Cover the pan with a lid and simmer the contents over medium heat for about 5-7 minutes, until the cabbage is soft (almost all the liquid should evaporate). Transfer the dish to a serving plate, sprinkle with walnuts, and drizzle with nut butter. Season with salt and pepper to taste (optional).
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