Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Raw Swiss Chard, Cabbage, and Brussels Sprout Salad Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 26, 2017 Rate PRINT Share Close Photo: Marcus Nilsson Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings: 8 Ingredients ½ 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 ½ cup extra-virgin olive oil 1 ounce Pecorino Romano, shaved 1 cup walnuts, toasted and chopped Directions Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes. 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. Originally appeared: Martha Stewart Living, December/January 2015 Rate It PRINT