Raw Swiss Chard Cabbage and Brussels Sprout Salad
Ingredients
- ½ head Savoy cabbage, cored and thinly sliced (8 cups)
- 8 ounces brussels sprouts, trimmed and thinly sliced (3 cups)
- 12 ounces Swiss chard, stemmed and thinly sliced (9 cups)
- 2 teaspoons sugar
- 2 teaspoons coarse salt
- 3 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon low-sodium soy sauce
- ½ cup extra-virgin olive oil
- 1 ounce Pecorino Romano, shaved
- 1 cup walnuts, toasted and chopped
Instructions
Raw Swiss Chard, Cabbage, and Brussels Sprout Salad serves 8 original recipe by Martha Stewart.
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