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
