This zesty, satisfying Cured Brussels Sprouts Salad with Turkey Leftovers makes a delicious lunch perfect in the Holiday season.
The festive season is a time of celebration, feasting and general overindulgence. We tend to eat too much but probably also cook too much. So no matter how delicious the main event was and how many guests were at the table there are bound to be leftovers! Always!
So there is usually enough leftover turkey to enjoy turkey sandwiches and curries in the days following Christmas. But if you fancy something a bit different why not make this easy, zesty Cured Brussels Sprouts Salad with Turkey Leftovers. There is a brief curing process involved but the salad itself takes just minutes to toss together. Plus there will be enough to feed 6 people!
How to cure brussels sprouts
The inspiration for this brussels sprouts salad was a recipe I made last year – Cured Red Cabbage Pear Salad. Lightly curing the red cabbage turned out to be a really good idea, as it made the cabbage softer, tastier and helped to preserve its vibrant purple colour. I decided to try the same method with Brussels sprouts (using similar proportions) and I am super happy with the results!
Simply shred/grate the brussels sprouts, combine with the vinegar, 3 tablespoons of the oil, sugar and 1/2 teaspoon of salt. Stir thoroughly, cover and leave in the fridge overnight (or longer).
The light curing mixture will make the sprouts a little softer and sweetish tasting. They’ll be perfect combined with leftover turkey and zesty clementines.
To make the salad simply combine all the ingredients, including the cured sprouts, season to taste and enjoy.
If you like this recipe you may also like this red cabbage sprouts coleslaw with maple glazed pecans.
How to peel the clementines
It is a good idea to slice the skin off using a sharp knife as opposed to peeling it off with your fingers. That way you’ll get rid of the thin skin encasing the clementine segments which can be stringy. Simply cut both ends off the clementine, stand it on one end and slice the skin off downwards all the way around. Then chop it into chunks and toss in the salad.
If you like this recipe you may also like this Brussels Sprouts Bulgur Wheat Tuna Salad.
More turkey leftovers recipes
This zesty, satisfying Cured Brussels Sprouts Salad with Turkey Leftovers makes a delicious lunch perfect in the Holidays season.
- 300 g Brussels sprouts shredded or thinly sliced
- 3 tangerines peeled, chopped, plus zest of 1 tangerine
- 200 g leftover Christmas turkey sliced/chopped
- 2 shallots finely chopped
- 2 tablespoons dill finely chopped
- 6 tablespoons vegetable oil I used cold pressed rapeseed
- 3 tablespoons cider vinegar or white wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon sugar
- ½ teaspoon fine sea salt
- Sea salt and pepper to taste
Combine the sprouts with the vinegar, 3 tablespoons of the oil, sugar and salt, stir thoroughly, cover and leave in the fridge overnight (or longer).
To make the salad combine the cured sprouts with all the remaining ingredients (including the remaining oil), season to taste and serve.
Preparation time does not include the time needed to cure the sprouts.
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RECIPE LINK PARTIES
I am bringing this Cured Brussels Sprouts Salad with Turkey Leftovers to #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins. This week’s special theme is ‘The Best of 2017’. Do check out the featured recipes, and perhaps link up your own recipe too:).