Mixed Cabbage & Brussels Sprout Slaw Salad


It is hard to believe, but summer is starting to wind down. School supplies are now filling the shelves of all the stores, and the kids will be returning to school soon. Even the nights are already getting cooler, although the days are still quite warm. I have been enjoying using our outdoor grill for preparing many of our meals this summer, especially on the scorching days. When I am grilling meat, poultry, or seafood, I like to serve them with a couple of vegetable side dishes, either also cooked on the grill, or served raw like this tasty, crunchy, colorful salad. Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Cruciferous vegetables include cabbage, Brussels sprouts, cauliflower, broccoli, and kale, to name just a few. I try to include these vegetables into our weekly menu plan as often as possible, and eating these vegetables raw allows you to enjoy the full nutritional benefits.

To prepare this salad, I slice the vegetables finely with a sharp knife, but you could also use a food processor with a chopping attachment, or a mandolin if you prefer. The dressing for this salad is a vibrant one made with apple cider vinegar and Dijon mustard, and lightly toasted walnuts are added at the end for extra crunch and nutrition. This salad can be prepared ahead of time and refrigerated until needed. Leftovers are delicious the second day although the vegetables will not be as crunchy. You can switch the vegetables if you prefer and replace the cabbage with kale, and the sprouts with finely chopped broccoli if you prefer.

 

Buon Appetito!
Deborah Mele 2019

Mixed Cabbage & Brussels Sprout Slaw Salad

Mixed Cabbage & Brussels Sprout Slaw Salad

Yield: Serves 8
Prep Time: 20 minutes
Total Time: 20 minutes

A crunchy, colorful salad packed full of nutrition and flavor.

Ingredients

  • 1/2 Head Red Cabbage, Thinly Sliced
  • 1/2 Head Savoy Cabbage, Thinly Sliced
  • 8 Ounces Brussels Sprouts, Trimmed & Thinly Sliced
  • 1 1/2 Cups Shredded Carrots
  • 1 Cup Chopped Parsley Leaves
  • 1 Cup Lightly Toasted Walnuts, Chopped
  • 1 Cup Pecorino Romano Shavings

Dressing:

  • 2 Teaspoons Honey
  • 1/2 Teaspoons Sea Salt
  • 1 Teaspoon Ground Pepper
  • 3 Tablespoons Cider Vinegar
  • 2 Teaspoons Dijon Mustard
  • 1/2 Cup Extra Virgin Olive Oil

Instructions

    1. In a large bowl, combine the vegetables and herbs.
    2. In another bowl, whisk together the dressing ingredients.
    3. Pour the dressing over the vegetables and toss to mix well.
    4. Serve in a bowl or platter toped with the walnuts and cheese shavings.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 302 Total Fat: 26g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 10mg Sodium: 747mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 4g Sugar: 5g Sugar Alcohols: 0g Protein: 8g