There are a few great ways that you can make this fresh vegetable salad ahead of time. Brussels sprouts and kale are hearty vegetables that won't get soggy as lettuce-based salads do. This delicious healthy salad is a great salad to prepare ahead of time which makes it perfect for holiday dinners or potlucks. How to Make Kale & Brussels Sprouts Salad Ahead of Time Substitute dijon mustard with an equal amount of stone-ground mustard. Mustard is the perfect addition to the tangy dressing which adds a touch of flavor but also acts as an emulsifier for the dressing. Can be substituted one for one with champagne cider, white wine vinegar, balsamic vinegar pr lemon juice.ĭijon mustard. Crunchy pecans add a texture to this salad and they can be substituted one for one with walnuts, almonds, or sunflower seeds or pumpkin seeds.Īpple cider vinegar. Maple syrup can be substituted one for one with honey. Real maple syrup is made with natural ingredients (tree sap) and pancake syrup is made with corn syrup and artificial flavors. Use pure maple syrup, not pancake syrup to make this recipe. Dried cranberries can be substituted with raisins or dried cherries. Add a touch of sweetness to the salad which balances out the slightly bitter taste of the brussels sprouts. But any kind of leafy green kale can be used to make kale and brussels sprouts salad.ĭried cranberries. I like to use baby kale because it is more tender. ![]() The Brussels sprouts can be substituted one for one with shredded cabbage which is similar in texture and taste, but not as bitter as brussels sprouts.įresh kale. These cruciferous vegetables are powerhouse vegetables that add a great texture to this salad. Ingredient Notes & Substitutionsīrussels sprouts. Tip! Save some time and pick up a bag of shredded brussels sprouts in your supermarket. Use two spoons to toss the salad together, and serve.
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