Nut-Free Fresh and Tangy Sprout Salad
Brighten up your table with this Nut-Free Fresh and Tangy Sprout Salad—a vibrant mix of shredded Brussels sprouts, crisp red cabbage, grated carrot, and sweet red bell pepper tossed in a zesty homemade lemon vinaigrette. Perfectly balanced with the sweetness of honey and the tang of apple cider vinegar, this salad is completely nut-free, making it ideal for those with dietary restrictions without sacrificing flavor. Fresh parsley adds a pop of herbal freshness, while the simple prep ensures it’s ready in just 25 minutes with no cooking required. Serve this colorful and refreshing dish as a healthy side or light lunch, and enjoy a nutrient-packed meal that’s bursting with natural crunch and citrusy zing.
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Recipe Information
Ingredients
- 400 grams Brussels sprouts
- 150 grams Red cabbage
- 1 large Carrot
- 1 medium Red bell pepper
- 1 medium Lemon
- 60 ml Olive oil
- 20 ml Apple cider vinegar
- 15 ml Honey
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 grams Fresh parsley
Instructions
Begin by washing all vegetables thoroughly under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Trim the ends of the Brussels sprouts, remove any yellowing outer leaves, and shred them finely using a mandoline slicer or a sharp knife.
Thinly slice the red cabbage and set it aside. You can use the mandoline slicer for this as well.
Peel the carrot, then grate it finely using a box grater. Set the grated carrot aside.
Slice the red bell pepper in half, remove the seeds and stem, and then cut it into thin strips.
For the dressing, juice the lemon into a small bowl, ensuring no seeds are included.
Combine lemon juice with olive oil, apple cider vinegar, honey, salt, and black pepper. Whisk well to thoroughly combine and emulsify the dressing.
Finely chop the fresh parsley and set aside.
In a large mixing bowl, combine the shredded Brussels sprouts, sliced red cabbage, grated carrot, and red bell pepper.
Pour the lemon vinaigrette over the vegetable mix and toss to coat evenly.
Sprinkle the chopped parsley over the dressed salad and toss once more to distribute evenly.
Taste and adjust seasoning if necessary, adding more salt and pepper to your preference.
Let the salad stand for about 10 minutes to allow flavors to meld together, then serve immediately as a refreshing side dish.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 35.2 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1026 mg | 22% | |
*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.
