Nut-Free Cruciferous Crunch Salad
Discover the vibrant flavors and irresistible texture of this Nut-Free Cruciferous Crunch Salad—an ideal choice for those seeking a wholesome, allergy-friendly meal packed with nutrient-dense vegetables. Featuring a colorful medley of finely shredded Brussels sprouts, red cabbage, broccoli, kale, and grated carrot, this salad offers a satisfying crunch in every bite. A zesty homemade dressing made with extra virgin olive oil, lemon juice, honey, and Dijon mustard enhances the natural flavors, while sunflower seeds add a delightful, nut-free topping. Perfectly balanced in taste and texture, this salad is quick to prepare, requires no cooking, and makes a refreshing side dish or light lunch for up to four servings. Bursting with antioxidants and fiber, this recipe is a must-try for anyone who loves effortless, health-conscious cooking.
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Recipe Information
Ingredients
- 200 grams Brussels sprouts
- 200 grams Red cabbage
- 150 grams Broccoli
- 1 medium Carrot
- 100 grams Kale
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 small Red onion
- 50 grams Sunflower seeds
Instructions
Start by preparing the vegetables. Trim the ends off the Brussels sprouts and thinly slice them. Set aside in a large mixing bowl.
Remove the tough outer leaves from the red cabbage, then slice it thinly into shreds. Add to the mixing bowl with the Brussels sprouts.
Chop the broccoli into small florets and thinly slice the stems, adding both to the vegetable mix.
Peel the carrot and grate it using a box grater or a food processor with a grating attachment. Add the grated carrot to the bowl.
Remove the stems from the kale and chop the leaves finely. Massage the kale briefly with a pinch of salt to soften, then add it to the other vegetables.
For the dressing, combine extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small jar with a tight-fitting lid. Shake vigorously until the dressing is well emulsified.
Peel and thinly slice the red onion, adding it to the vegetable mixture in the bowl.
Pour the dressing over the ingredients in the mixing bowl, and toss the salad thoroughly until all the vegetables are well coated.
Sprinkle sunflower seeds over the salad and gently toss once more to combine.
Transfer the Nut-Free Cruciferous Crunch Salad to a serving platter or individual plates. Serve immediately or chill in the fridge until ready to serve.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 38.2 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2011 mg | 43% | |
*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.
