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🍽️ Vegan Brussels Sprout Salad

272 kcal · 30 min · 4 servings

Vegan Brussels Sprout Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the Brussels sprouts.
  2. 2. Trim off the tough ends thinly.
  3. 3. Cut the Brussels sprouts in half or quarters depending on their size.
  4. 4. Peel the oranges completely so that no white pith remains.
  5. 5. Cut the orange fillets free from the membranes using V-shaped cuts.
  6. 6. Catch the dripping orange juice in a bowl.
  7. 7. Halve the onion and peel it.
  8. 8. Cut the onion into thin strips.
  9. 9. Wash the parsley and pat it dry.
  10. 10. Pluck the parsley leaves off the stems.
  11. 11. Finely chop the parsley leaves.
  12. 12. Toast the walnuts in a pan without fat over medium heat.
  13. 13. Toast the walnuts for about 2 minutes.
  14. 14. Remove the walnuts from the pan.
  15. 15. Roughly crush the walnuts.
  16. 16. Heat 2 tablespoons of oil in the same pan over medium heat.
  17. 17. Fry the Brussels sprouts in it for about 10 minutes.
  18. 18. Turn the Brussels sprouts occasionally so they cook evenly.
  19. 19. Add chili powder, sugar, and 4 tablespoons of the collected orange juice.
  20. 20. Bring the mixture to a boil once.
  21. 21. Mix the remaining orange juice with 2 tablespoons of oil in a bowl.
  22. 22. Season the dressing with salt and pepper.
  23. 23. Whisk the dressing well until it is emulsified.
  24. 24. Add the Brussels sprouts, parsley, onions, and orange fillets to the bowl.
  25. 25. Toss all ingredients with the dressing.
  26. 26. Plate the salad on dishes.
  27. 27. Sprinkle the roasted walnuts over the salad.
  28. 28. Serve the salad immediately.

Nutrition per serving