Swiss Chard, Cabbage, and Brussels Sprout Salad


Prep time: 
30 minutes
Cooking time: 
90 minutes


Give winter greens an unexpected preparation as a fresh winter salad.


  • 1/2 head of cabbage, such as green or Savoy, cored and thinly sliced
  • 225 g brussels sprouts, trimmed and thinly sliced
  • 340 g Swiss chard, stemmed and thinly sliced (9 cups)
  • 2 teaspoons sugar
  • 2 teaspoons coarse salt
  • 3 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon low-sodium soy sauce
  • 120 ml extra-virgin olive oil
  • 28 g Pecorino Romano cheese, shaved
  • 115 g walnuts, toasted and chopped


  1. Combine all greens in a large bowl. Using your hands, rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.
  2. In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.


To make quicker work, the cabbage and sprouts can be finely shredded using a mandoline or food processor with shredding attachment.

Photo Credit: Jonny Hughes @jonny2love
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