Brussels Sprout and Kimchi Salad with Asian Dressing
Serves
Class="fa 6
People
Prep Time
Minutes
Time Cooking
Minutes
CUISINE
COURSE
Starter
Method
Vinegar, Smooth Dressing Honey, The Bowl In Sesame Grated Tahini, Until The Rice Water Whisk Oil, A Ginger And First Make Miso,
Over And Sprout Tops Sprouts Dressing Tweak Kimchi The The Top, With Into Seasoning Brussels A Well, Scallions The Put Mix Drizzle Necessary If Well, Taste The And Or Bowl Shredded The Toss
And Sesame Sprinkle Seeds Shredded Coriander With The
Immediately Serve
Ingredients
Thinly Or Brussels 300 Shredded Sprout Sprouts Tops, 400g Topped, Fresh
4 An At And White Parts, Scallions, Thinly Angle Both Sliced Green
– 100 Kimchi 150g
for The Dressing:
Rice Vinegar 2 Tbsp
Sesame 2 Tbsp Oil
1 Honey Tbsp
Tbsp Paste 1 White Miso
Tahini 1 Tbsp
1 Ginger Tsp Fresh Grated
Water Of Tbsp 2
Serve: to
Seeds Of 1 Sesame Tbsp Heaped
2 Shredded Coriander Of Tbsp
Method
Water Grated Until Honey, Sesame The First Bowl Tahini, And Rice Oil, Miso, Smooth Dressing Make Whisk Ginger A In The Vinegar,
Scallions Sprout Top, Into The Drizzle Shredded Seasoning Over And Well, Bowl Well, Dressing Tops A Necessary Or Put And Mix The The If Taste The Sprouts The Tweak Toss Kimchi Brussels With
Shredded With Sprinkle Seeds The Coriander Sesame And
Serve Immediately