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Gallery Red Cabbage and Shaved Brussels Sprout Salad Credit: David M. Russell Recipe Summary Servings: 2
Ingredients Ingredient Checklist 1 tablespoon sherry-wine vinegar 2 teaspoons Dijon mustard 2 teaspoons Horseradish Cream for Matzo Latkes 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 3 tablespoons creme fraiche 1 teaspoon freshly grated lemon zest, plus 2 teaspoons freshly squeezed lemon juice 1/2 head cabbage, julienned 6 ounces brussels sprouts, thinly sliced 3 celery ribs, sliced
Cook’s Notes Dressing can be stored in an airtight container refrigerated for up to 1 week or frozen up to 3 weeks.
Gallery Red Cabbage and Shaved Brussels Sprout Salad Credit: David M. Russell
Recipe Summary Servings: 2
Gallery
Red Cabbage and Shaved Brussels Sprout Salad Credit: David M. Russell
Red Cabbage and Shaved Brussels Sprout Salad
Credit: David M. Russell
Red Cabbage and Shaved Brussels Sprout Salad
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 1 tablespoon sherry-wine vinegar 2 teaspoons Dijon mustard 2 teaspoons Horseradish Cream for Matzo Latkes 1 teaspoon Worcestershire sauce 1/2 teaspoon paprika Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 3 tablespoons creme fraiche 1 teaspoon freshly grated lemon zest, plus 2 teaspoons freshly squeezed lemon juice 1/2 head cabbage, julienned 6 ounces brussels sprouts, thinly sliced 3 celery ribs, sliced
Directions
In a large bowl, whisk together vinegar, mustard, horseradish cream, Worcestershire sauce, and paprika; season with salt and pepper. Very slowly whisk in oil until emulsified. (Mixture should look like mayonnaise.) Carefully fold in creme fraiche and lemon zest. Season with salt and pepper.
In another large bowl, mix together cabbage, brussels sprouts, celery, and lemon juice; season with salt and pepper.
Just before serving, toss cabbage mixture with vinegar mixture; season with salt and pepper and serve immediately.
Cook’s Notes Dressing can be stored in an airtight container refrigerated for up to 1 week or frozen up to 3 weeks.
Cook’s Notes
Dressing can be stored in an airtight container refrigerated for up to 1 week or frozen up to 3 weeks.
Reviews
Add Rating & Review
Reviews
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All Reviews for Red Cabbage and Shaved Brussels Sprout Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Cabbage and Shaved Brussels Sprout Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
