Prepare to revolutionize your salad game with this jaw-dropping Brussels Sprout Cabbage Salad that will make even veggie-skeptics beg for seconds! Imagine a crisp, vibrant dish that packs a nutritional punch and delivers an explosion of flavors in every single bite. This isn't just another boring salad - it's a culinary adventure that transforms humble vegetables into a show-stopping side dish or light meal that'll have your taste buds dancing with delight.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups Brussels sprouts, shredded
- 2 cups green cabbage, shredded
- 1/2 cup carrots, shredded
- 1/4 cup sunflower seeds
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the Brussels sprouts under cold water to remove any dirt or debris. Trim the ends and remove any outer leaves that may be damaged. Using a sharp knife or a food processor, shred the Brussels sprouts finely.
- Next, prepare the green cabbage. Remove any tough outer leaves and cut the cabbage into quarters. Remove the core and then shred the cabbage into thin strips using a knife or a food processor.
- Now, take the carrots. Peel them using a vegetable peeler and then shred them using a box grater or a food processor until you have about 1/2 cup of shredded carrots.
- In a large mixing bowl, combine the shredded Brussels sprouts, shredded green cabbage, and shredded carrots. Toss them together to ensure an even mix of the vegetables.
- Next, prepare the dressing for the salad. In a small bowl, whisk together the apple cider vinegar and olive oil until well combined. Season the dressing with salt and pepper to taste, adjusting the seasoning according to your preference.
- Drizzle the dressing over the mixed vegetables in the large bowl. Using tongs or salad servers, toss the salad thoroughly to ensure that all the vegetables are coated with the dressing.
- Once the salad is well mixed, add the sunflower seeds on top. Gently fold them into the salad to distribute them evenly without crushing them.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This will also help soften the Brussels sprouts slightly.
- Before serving, give the salad one last toss. Taste and adjust the seasoning if necessary, adding more salt, pepper, or vinegar as desired.
- Serve the Brussels sprout cabbage salad immediately as a refreshing side dish or light meal. Enjoy your delicious and healthy salad!
Tips
- • For the crispiest salad, ensure your vegetables are thoroughly dried after washing to prevent sogginess • Use a sharp knife or food processor to achieve uniformly thin vegetable shreds for the best texture • Allow the salad to sit for 5-10 minutes before serving to let the flavors meld and slightly soften the Brussels sprouts • For extra crunch, toast the sunflower seeds lightly in a dry pan before adding them to the salad • This salad tastes even better the next day, so don't be afraid to make it in advance • Experiment with different nuts like sliced almonds or pumpkin seeds for variety • For a protein boost, add grilled chicken or chickpeas to transform it into a complete meal
Nutrition Facts
Calories: 144kcal
Carbohydrates: 9g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
