Sugar-Free Fresh and Tangy Sprout Salad
Brighten your plate with this Sugar-Free Fresh and Tangy Sprout Salad, a vibrant combination of shredded Brussels sprouts, crisp red bell peppers, sweet grated carrots, and aromatic red onions, all tossed in a zesty lemon-Dijon dressing. This wholesome, no-cook recipe is naturally sugar-free, gluten-free, and packed with nutrient-rich ingredients, making it perfect for health-conscious eaters. Fresh parsley adds a burst of herbal freshness, while the simple, homemade dressing ties everything together with a tangy, garlicky kick. Ready in just 20 minutes, it’s an excellent choice for a quick lunch, refreshing side dish, or colorful addition to any gathering. Enjoy the perfect balance of crunch, zest, and vibrant flavor in every bite!
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Recipe Information
Ingredients
- 2 cups Brussels sprouts
- 1 medium Red bell pepper
- 1 large Carrot
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 0.25 cup Lemon juice
- 3 tablespoons Olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
Instructions
Begin by preparing the Brussels sprouts. Rinse them thoroughly under cold water, then trim off the ends. Remove any damaged outer leaves. Use a sharp knife or mandolin to thinly slice the Brussels sprouts into shreds. Place them in a large salad bowl.
Rinse the red bell pepper and remove the core and seeds. Slice it into thin strips and then cut strips into small diced pieces. Add to the bowl with the shredded sprouts.
Peel and grate the carrot using a box grater or a food processor with a grating attachment. Add the grated carrot to the bowl.
Finely chop the red onion and fresh parsley and add to the bowl.
In a small mixing bowl, prepare the dressing by whisking together the lemon juice, olive oil, Dijon mustard, garlic powder, black pepper, and salt until fully combined. Taste and adjust the seasoning if needed.
Pour the dressing over the vegetables in the salad bowl. Toss the salad thoroughly to ensure the dressing is evenly distributed over the sprouts and vegetables.
Let the salad sit for about 10 minutes to allow the flavors to meld together. This step can be skipped if you are in a rush, but it enhances the flavors.
Give the salad one final toss before serving. Adjust seasoning if necessary. Serve fresh as a light meal or as a side dish.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 15.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 722 mg | 15% | |
*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.
