Winter Vegetable Salad
Roast Brussels sprouts, daikon, carrots, and celery until tender and sweet, then drizzle with lemon-ginger vinaigrette for a warming winter salad.Makes 3-4 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.christinacooks.com.
Cooking tools:
- Microplane
- Citrus press
- Oven
- Mixing bowl
- Baking dish
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- 1 pound Brussels sprouts, trimmed, left whole
- 2 cups daikon spears, 2 inches long, 1/2-inch thick
- 2 cups baby carrots, left whole
- 3-4 stalks celery, 2-inch spears
- 3-4 shallots, peeled, left whole
- Organic soy sauce
- avocado oil
- grated zest of 1 lemon
- 1-inch piece fresh ginger, grated, juiced
- juice of 1 lemon
- 1/4 cup brown rice vinegar
- 1 tablespoon Suzanne’s Specialties brown rice syrup
- 1 teaspoon umeboshi or red wine vinegar
- 1/4 cup toasted sesame oil
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