This cheerful, summery salad combines the crunch of raw cabbage and celery with the sweetness of apple slices and a slightly unusual addition: Brussels sprouts. It might sound weird, but take a closer look at a Brussels sprout: it’s basically a miniature cabbage, so why shouldn’t it go raw in a salad like cabbage does? Biologically, Brussels sprouts and cabbages are in the brassica family of vegetables, and they share all the exciting nutritional benefits of brassicas in general.
To make the Brussels sprouts tasty in a salad, it helps to slice them pretty thin – you don’t want to bite into a whole raw Brussels sprout and try to gnaw through it. Use a grater to shave them, or just cut them into small pieces like you’d cut up a mini cabbage.
The dressing here adds some fat to the mixture, which is a nice way to balance out the slightly bitter taste of the cabbage and Brussels sprouts. You could throw some chicken on top of the salad to make a full meal, or serve it as a side for whatever else you’ve got cooking.
Brussels Sprout and Cabbage Salad Recipe
Protein: 6g / %
Carbs: 24g / %
Fat: 16g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 cups Brussels sprouts, shaved
- 2 cups red cabbage, shredded
- 1 red apple, thinly sliced
- 1 to 2 celery stalks, finely chopped
- 1/4 cup walnuts, chopped
- 2 tbsp. fresh lemon juice
- 4 tbsp. apple cider vinegar
- 1/4 cup homemade mayonnaise
- Sea salt and freshly ground black pepper
- In a small bowl, whisk together the lemon juice, apple cider vinegar, mayonnaise, and salt and pepper to taste.
- In a salad bowl, toss in the Brussels sprouts, red cabbage, apple, celery, and walnuts.
- Pour the dressing on top and stir gently until everything is well combined.
- Refrigerate and serve cold.