Brussels Sprouts Salad

"Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list."
 
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photo by Midwest Maven photo by Midwest Maven
photo by Midwest Maven
photo by SusieQusie photo by SusieQusie
photo by SusieQusie photo by SusieQusie
photo by justcallmetoni photo by justcallmetoni
Ready In:
2hrs 15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • If using frozen brussels sprouts, cook according to package directions with broth instead of water.
  • If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
  • Drain sprouts and place in a bowl.
  • Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
  • Halve the tomatoes and add to sprouts. Taste for seasoning.
  • Sprinkle with fresh chives and dill before serving.

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Reviews

  1. I had hoped the add ons would make brussel sprouts palatable to the kids. This did not occur and, with my kids, was probably too high of an obstacle to clear. Accordingly, the kids gave it an average 1.67 stars. For my tastes, I though it was a good twist on brussel sprouts, although perhaps included too much salt.
     
  2. Made & reviewed for ZWT 4 ~ Kumquat's Kookin Kaboodles! I happen to LOVE sprouts & was excited to try this as I've never even heard sprouts & salad in the same sentence before! I made this as written except I used apple vinegar.... the resulting salad was very tasty & even my 6 year old son ate it without complaining ; )
     
  3. Ooh, this made a nice supper warm along with a potato salad. I used red wine vinegar and halved the recipe. Thanks!
     
  4. This salad was great. I love finding new ways to make veggies. We ate this chilled and everyone enjoyed it. Thanks! Made this for ZWT4 for the Chic Chefs.
     
  5. Yea! Another way to eat one of my favorite veggies! I used frozen sprouts, white wine vinegar and fresh thyme (lots of it). I tasted it both warm and chilled and much preferred it warm. Thanks for sharing this great recipe!
     
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RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
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