Kale Cabbage and Brussels Sprout Salad – A Fresh, Crunchy Superfood
This Kale, Cabbage, and Brussels Sprout Salad is a crunchy, colorful, and nutrient-rich dish.It combines finely chopped kale, shredded cabbage, and thinly sliced Brussels sprouts.A tangy lemon vinaigrette enhances the earthy greens.Toasted nuts and dried cranberries add texture and sweetness.It’s perfect for meal prep and stays fresh for hours.A healthy, flavorful option for any occasion.
Ingredients
For the Salad:
- 2 cups kale, finely chopped (stems removed)
- 1 cup green cabbage, shredded
- 1 cup Brussels sprouts, thinly shaved
- 1/4 cup red cabbage, shredded (optional for color)
- 1/3 cup dried cranberries
- 1/4 cup toasted almonds or pecans
- 1/4 cup grated Parmesan cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Wash and thoroughly dry all vegetables.
- Remove kale stems and finely chop the leaves.
- Thinly slice Brussels sprouts using a sharp knife or mandoline.
- Shred the cabbage and place all vegetables in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the vegetables and massage gently for 2–3 minutes to soften the kale.
- Add cranberries, toasted nuts, and Parmesan cheese.
- Toss well and let sit for 10 minutes before serving for best flavor.
Notes
- Massage the kale to reduce bitterness.
- Slice Brussels sprouts very thin for best texture.
- Toast nuts for enhanced flavor.
- Adjust sweetness in dressing to taste.
- Let the salad rest for deeper flavour.
- Add protein to make it a full meal.
- Store dressing separately if meal prepping.
- Keeps well in the refrigerator for up to 2 days.