Lenten Brussels Sprout Salad

A delicious hearty salad for your Lenten menu! This salad can be served as a main course or served with some side dish.
cook time: 25 min
Owen Truitt
Lenten Brussels Sprout Salad

Nutrition Facts (per serving)

90
Calories
7g
Fat
7g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Garlic (1-2 cloves depending on size) to taste
Parsley (a few twigs) 5 g
Vegetable oil 2 tbsp
Champignon 150 g
bell pepper 1 pc
Soy sauce 1 tbsp
Brussels sprouts 250 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Coarsely chop the mushrooms.

Step 3

Step 3
Boil Brussels sprouts until soft. Add a little salt and a couple of slices of lemon to the cabbage water.

Step 4

Step 4
Bake bell peppers until soft and charred in the oven or over a fire.

Step 5

Step 5
Hide the pepper in a tight bag and leave for 2-10 minutes so that it “sweats.”

Step 6

Step 6
Fry mushrooms in oil until golden brown. Add cabbage and fry for another 2-3 minutes.

Step 7

Step 7
Peel the bell pepper and cut into slices.

Step 8

Step 8
Add pepper and soy sauce to the pan, stir and fry for 1-2 minutes.

Step 9

Step 9
Chop the garlic and herbs.

Step 10

Step 10
Remove the pan from the heat, add the garlic and herbs, stir and season with a little salt if needed. Before serving, if desired, top the salad with olive oil and sprinkle with sesame seeds. Bon appetit!

Additional rubrics

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