Name: Raw Swiss Chard, Cabbage, and Brussels Sprout Salad
Prep time: 30 min
Total time: 2 h 30 min
Ingredients: 1/2 head Savoy cabbage, cored and thinly sliced (8 cups); 8 ounces brussels sprouts, trimmed and thinly sliced (3 cups); 12 ounces 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; 1/2 cup extra-virgin olive oil; 1 ounce Pecorino Romano, shaved; 1 cup walnuts, toasted and chopped

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.

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Raw Swiss Chard, Cabbage, and Brussels Sprout Salad

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