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Festive Brussel Sprout Salad with Cranberries & Walnuts

Rudi Liebenberg
  • 16 minutes
  • Serves

INGREDIENTS

Dressing

1/2 tsp

ginger

1/4

chilli, deseeded and chopped

1/2

tsp  (2.5 ml) honey

1/2 tsp

Dijon mustard

12 milliliters

rice wine vinegar

5 tsp

canola oil

1 tsp

chopped chives

freshly grated nutmeg

juice of ½ lime

zest of one lime

salt and pepper

Brussel Sprouts

200 g

fresh Brussel sprouts

50 g

dried cranberries

50 g

crushed and toasted walnuts