Dairy-Free Fresh and Tangy Sprout Salad
Bursting with vibrant flavors and wholesome goodness, this Dairy-Free Fresh and Tangy Sprout Salad is a true celebration of fresh, nutrient-dense ingredients. Featuring finely shredded Brussels sprouts, crisp red cabbage, sweet carrots, juicy cherry tomatoes, and bold red bell peppers, this colorful dish is elevated with a zesty homemade dressing made from olive oil, lemon juice, Dijon mustard, and a touch of honey for natural sweetness. Sunflower seeds add a delightful crunch, while fresh parsley ties the flavors together with a hint of herbal brightness. Ideal as a light side dish or a refreshing snack, this quick and easy salad is both dairy-free and gluten-free, making it perfect for various dietary needs. Simple to prepare in just 20 minutes, it’s a healthy and flavorful way to enjoy seasonal vegetables, with the option to refrigerate for even deeper flavor. Don’t miss out on this vibrant, tangy salad that’s as eye-catching as it is delicious!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 100 grams Red cabbage
- 1 medium Carrot
- 1 medium Red bell pepper
- 150 grams Cherry tomatoes
- 30 grams Fresh parsley
- 4 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Sunflower seeds
Instructions
Start by preparing the Brussels sprouts: wash and trim the ends, then shred them finely using a sharp knife or a mandoline slicer.
Thinly slice the red cabbage and set it aside.
Peel the carrot and grate it using a box grater or cut it into thin matchsticks.
Remove the seeds and core from the red bell pepper, then slice it into thin strips.
Halve the cherry tomatoes and roughly chop the fresh parsley.
In a large mixing bowl, combine the Brussels sprouts, red cabbage, carrot, bell pepper, cherry tomatoes, and parsley.
To prepare the dressing, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl until well combined.
Pour the dressing over the salad ingredients and toss gently to ensure everything is fully coated in the dressing.
Sprinkle the sunflower seeds over the salad for added crunch and flavor.
Serve immediately as a fresh, dairy-free side salad or refrigerate for up to a couple of hours to allow flavors to meld. Stir before serving if refrigerated.
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 40.9 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3369 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
