Brussels Sprout and Kimchi Salad with Asian Dressing
We've got lots of Brussels sprout salads, some of my favourites are just tossed in a French dressing with some nuts (pecans, hazelnuts or pumpkin seeds), a sprinkling of raisins and maybe a few slices of ripe avocado and a couple of red chicory leaves.
SERVES
6
PEOPLE
Ingredients
300-400g fresh Brussels sprouts or sprout tops, topped, thinly shredded
4 scallions, both white and green parts, thinly sliced at an angle
100 – 150g kimchi
for the dressing:
2 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp honey
1 tbsp white miso paste
1 tbsp tahini
1 tsp grated fresh ginger
2 tbsp of water
to serve:
1 heaped tbsp of sesame seeds
2 tbsp of shredded coriander
Method
First make the dressing. Whisk the rice vinegar, sesame oil, honey, miso, tahini, grated ginger and water in a bowl until smooth.
Put the shredded Brussels sprouts or sprout tops into a bowl with the scallions and kimchi. Mix well, drizzle the dressing over the top, toss well, taste and tweak the seasoning if necessary.
Sprinkle with the sesame seeds and shredded coriander.
Serve immediately.
