Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and thinly shaved or sliced
- 1/2 cup thinly sliced red cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese or goat cheese (optional)
- 1/4 cup toasted sunflower seeds or nuts (e.g., almonds, walnuts)
- 1/4 cup dried cranberries or raisins
- 1/4 cup freshly chopped parsley or cilantro (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Prepare the Brussels Sprouts:
- Using a sharp knife or a mandoline slicer, thinly shave or slice the Brussels sprouts. Place them in a large bowl.
- Combine the Vegetables:
- Add the thinly sliced red cabbage, shredded carrots, and red onion to the bowl with the Brussels sprouts. Toss to combine.
- Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper until well combined.
- Dress the Salad:
- Pour the dressing over the Brussels sprout mixture and toss well to coat all the vegetables evenly.
- Add Toppings:
- Sprinkle the salad with crumbled feta or goat cheese, toasted sunflower seeds or nuts, dried cranberries or raisins, and freshly chopped parsley or cilantro if using.
- Serve:
- Serve immediately for the freshest flavor and crunch. Enjoy as a light lunch or a vibrant side dish.
- Prep Time: 10 minutes
- Cook Time: None
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
- Fat: 12g
- Carbohydrates: 16g
- Protein: 5g