Raw Swiss Chard, Cabbage, and Brussels Sprout Salad

Description

• 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

• Step 1

  Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.

• Step 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.