| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup plus 2 tablespoons apple cider vinegar
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 2 tablespoons grated fresh ginger
- Kosher salt and freshly ground black pepper
- 4 cups Brussels sprouts
- 1 Granny Smith apple, unpeeled, cored and thinly sliced
- 1 cup cooked brown basmati rice, at room temperature
- 2 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
- To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
- To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 208 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 381 mg |
| Serving Size | 1 of 6 servings |
| Calories | 208 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 381 mg |
Reviews
Love Michael Symond but this recipe is not worthy of his reputation as an Iron Chef. Dressing is very acidic even after I added a bit of sugar which the recipe doesn’t call for. Deleted this one from my Food Network recipes.
Would this be okay without the rice ? Thanks