Pan-Seared Brussels Sprout & Caraway Salad
Dietary: Vegan, Gluten-Free | Total Time: 20 Minutes | Servings: 2
Ingredients
¼ cup Refined coconut oil (for sautéing)
8 oz (½ lb) Fresh Brussels sprouts, ends trimmed and finely shredded
1 Small shallot, peeled and finely diced
½ tsp Whole caraway seeds
1 tbsp Stone-ground or whole-grain mustard
½ tsp Dried currants, roughly chopped
¼ cup Pani Zina Sauerkraut, liquid squeezed out
3 oz Fresh baby arugula
¼ tsp Sea salt (or kosher salt)
½ tsp Freshly cracked black pepper
Instructions
Flash-Sauté: Place a large pan over medium heat and melt the coconut oil. Toss in the shredded sprouts and diced shallots. Sauté for about 2–3 minutes—just long enough for the greens to soften slightly and turn vibrant, while still retaining a fresh crunch.
Combine: In a wide mixing bowl, add the hot sprout mixture along with the caraway seeds, mustard, chopped currants, sauerkraut, and arugula.
Season and Toss: Sprinkle with salt and pepper. Gently fold all the ingredients together so the residual heat from the sprouts lightly wilts the arugula and helps the mustard coat everything evenly.
Serve: Transfer to plates and enjoy immediately while warm.
