Paleo Fresh and Tangy Sprout Salad
Bursting with vibrant color and fresh, nutrient-packed ingredients, the Paleo Fresh and Tangy Sprout Salad is a crisp, wholesome addition to any meal. This gluten-free and dairy-free recipe highlights finely shredded Brussels sprouts and red cabbage, paired with crunchy sunflower seeds, sweet carrots, and bold red bell peppers. A zesty homemade dressing of lemon juice, apple cider vinegar, and honey gives the salad its irresistible tang, while fresh parsley ties it all together with a fragrant finish. Perfect for busy days, this no-cook dish comes together in just 20 minutes and can be served as a refreshing side or a light, satisfying main course. Packed with flavor and texture, it's ideal for clean-eating enthusiasts and paleo diet followers alike.
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Recipe Information
Ingredients
- 200 g Brussels sprouts
- 100 g Red cabbage
- 1 large Carrot
- 1 medium Red bell pepper
- 30 g Fresh parsley
- 50 g Sunflower seeds
- 3 tbsp Lemon juice
- 2 tbsp Apple cider vinegar
- 4 tbsp Extra virgin olive oil
- 1 tsp Honey
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Trim the ends of the Brussels sprouts and remove any discolored outer leaves. Shred the sprouts finely using a sharp knife or a food processor and transfer them to a large mixing bowl.
Thinly slice the red cabbage and add it to the bowl with the Brussels sprouts.
Peel the carrot and slice it into thin sticks or use a grater to shred it, adding it to the bowl.
Deseed the red bell pepper and slice it into thin strips, then add to the bowl.
Chop the fresh parsley finely and sprinkle it over the mixed vegetables.
Add the sunflower seeds to the salad for an added crunch.
In a separate bowl, whisk together the lemon juice, apple cider vinegar, extra virgin olive oil, honey, salt, and black pepper until well combined.
Drizzle the dressing over the salad and toss everything together until the vegetables are well coated.
Allow the salad to sit for about 10 minutes to let the flavors meld before serving.
Serve the salad fresh as a side dish or enjoy it as a light main course.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 23.4 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1416 mg | 30% | |
*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.
