Fresh Brussels sprouts salad with apple and brown rice

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 208, total fat 14 G., saturated fats 2 G., proteins 3 G., carbohydrates 19 G., fiber 4 G., cholesterol 0 mg, sodium 381 mg, sugar 5 G.

Combine fresh Brussels sprouts, a Granny Smith apple, and cooked brown rice, and in just 15 minutes you'll have a delicious side dish that can also be served as an appetizer. For this recipe, you'll need to finely shred the Brussels sprouts. The easiest way to do this is with a vegetable peeler or food processor. Michael created this dish for a light lunch, but it also makes a great side dish for a main course. To make one serving, simply use half the ingredients.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup + 2 tablespoons extra-virgin olive oil
1/4 cup + 2 tablespoons apple cider vinegar
Juice of 1 lemon
2 teaspoons Dijon mustard
2 tablespoons grated fresh ginger
Coarse salt and freshly ground black pepper
4 cups Brussels sprouts
1 Granny Smith apple, peeled, cored and thinly sliced
1 cup cooked brown basmati rice at room temperature
2 tbsp finely chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Brussels sprouts, apples, brown rice, ginger root, lemon juice, Dijon mustard, parsley

Cooking the dish according to the recipe:

In a large bowl, combine olive oil, vinegar, lemon juice, mustard, and ginger. Season with a pinch of salt and black pepper.
Shred the Brussels sprouts in a food processor, mandoline, or with a very sharp knife. Add them to the bowl with the dressing.