Shredded sprout salad, two ways

By: Rosie Birkett
From: A Lot on Her Plate
Serves: 2
Photographer: Helen Cathcart

Sprouts are delicious thinly sliced and eaten raw. Crunchy, nutty and satisfying, they’re a great vehicle for interesting dressings and creamy blue cheese. I discovered sprout salads when living in North America, where sprouts don’t have the soggy school dinner associations they have in the UK, and are as cool as kale. I say embrace these miraculous little cabbages! They’re cheap, healthy, keep well and are really versatile – what’s not to like? Sprout salads are a brilliant way to use up any that you might have lying around in your fridge. Just the thing for a nourishing little lunch. I’ve given you two options for dressings here – a simple, fresh citrus one (pictured), and a spicy buttermilk version – so you can vary how you dress the salad according to how you feel.

Ingredients

Quantity	Ingredient
100g	brussels sprouts, washed, peeled and finely sliced from the top of the sprout to the base
1	shallot, very finely sliced
1 tablespoon	finely chopped fresh flat-leaf parsley leaves
1 tablespoon	finely chopped fresh mint
generous pinch	red chilli flakes, (leave out if using spicy buttermilk dressing)
	sea salt
	freshly ground black pepper
15g	acidic, crumbly blue cheese, (I like Wensleydale blue or Stilton) if using
40g	toasted flaked almonds or toasted pumpkin seeds

Citrus dressing

Quantity	Ingredient
pinch	salt
1/2	lemon, juiced
1 teaspoon	honey or maple syrup
2 teaspoons	dijon mustard
2 tablespoons	olive oil

Buttermilk and jalapeño dressing

Quantity	Ingredient
2	jalapeno chillies, deseeded and chopped
2 teaspoons	fresh lime juice
4 tablespoons	finely chopped fresh coriander leaves
50ml	sour cream
50ml	buttermilk
1/2 teaspoon	garlic granules
1/2 teaspoon	ground cumin
1/4 teaspoon	dried oregano
1/2 teaspoon	salt, or to taste

Method

Combine the sliced sprouts, shallot and herbs in a large bowl. Season with chilli flakes (if using), salt and pepper.
To make the citrus dressing, dissolve the salt in the lemon juice and taste – you don’t want it to be bracingly acidic. Add more salt to balance if needed. Whisk in the honey or maple syrup, Dijon mustard and finally the olive oil. Taste the dressing and adjust the seasoning accordingly.
To make the spicy jalapeño buttermilk dressing, combine all the dressing ingredients in the bowl of a food processor, and blitz until smooth.
Dress the sprout salad and lightly pile it onto plates. Crumble over the blue cheese, if you have used the citrus dressing. Leave out the blue cheese if you have used the jalapeño dressing.
Garnish with the toasted almonds or pumpkin seeds and enjoy!

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Shredded sprout salad, two ways

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