Winter vegetable salad with kale, cabbage, and Thai lime dressing from Dinner: Changing the Game (page 369) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crispy salt and pepper pork; Seared tofu with bacon, shiitakes, and chives

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on March 08, 2022

    Husband and I liked this salad. After reading the other two reviews/notes, I decided to omit the red leaf lettuce. I doubled the Napa cabbage. Husband said he liked the lighter quality of the Brussels sprouts compared to roasted ones. My dressing version was also lighter in flavor. I omitted the fish sauce because of the high sodium, but added two teaspoons of reduced sodium soy sauce. This is a great way to eat a variety of healthy green vegetables all at once.

  • aliceanne on February 06, 2019

    The Brussels sprouts are a must - but you can change up everything else. I almost never use leaf lettuce - I've used baby spinach, baby kale, and even just shredded red cabbage + herbs.

  • joyous on June 12, 2018

    This turned out better than I expected. The only odd part was the red leaf lettuce as it wilted compared to the hardier greens. Totally agreed with MC's note that the Brussels add a meaty quality. I may make this again in winter.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.