This salad is a great “Make & Take” recipe! Thanks to the crunchy Brussels sprouts and Napa cabbage, it holds up well at room temperature.
Crunchy Autumn Salad with Satsuma Vinaigrette
2014-11-19 00:03:31
Yield: approximately 8 servings
Ingredients
- 4 cups thinly sliced Napa cabbage
- 2 cups thinly sliced Brussels sprouts
- 2 cups thinly sliced apple, such as Gala
- 1/2 cup toasted pine nuts
- 1/4 cup finely chopped shallot
- 1/2 teaspoon salt, divided
- 1/2 cup fresh satsuma or tangerine juice (from about 4 satsumas)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/4 cup canola oil
Instructions
- In a large bowl, combine cabbage, Brussels sprouts, apple, pine nuts, shallot, and 1⁄4 teaspoon salt.
- In a medium bowl, whisk together satsuma juice, vinegar, sugar, pepper, and remaining 1⁄4 teaspoon salt; slowly whisk in canola oil. Pour over salad; toss gently. Cover and refrigerate at least 20 minutes or up to 11⁄2 hours. Toss again just before serving.
Taste of the South https://tasteofthesouthmagazine.com/
