Brussels’ sprouts and cabbage salad

Ready to leap from a plant-based foundation in 2017? This recipe is ready to take you on a colorful journey. Prep time is about 20 minutes, for all the chopping, yet it yields enough for a couple of meals. Thumbs up worth it!

Ingredients:

  • 4 cups Brussels’ sprouts, thinly sliced
  • 2 cups red cabbage, finely chopped
  • 1 red Honeycrisp apple, thinly sliced and halved
  • 1 carrot, grated
  • 2 large celery stalks, finely chopped
  • 1/2 cup walnuts, chopped
  • 4 tablespoons fresh lemon juice
  • 8 tablespoons apple cider vinegar
  • 1/2 cup mayonnaise (make your own if Paleo)
  • 1 tablespoon maple syrup
  • Sea salt and freshly ground black pepper to taste

Preparation:

  1. In a small bowl, whisk together the lemon juice, apple cider vinegar, mayonnaise, maple syrup and salt and pepper to taste.
  2. In a large bowl, toss the Brussels sprouts, red cabbage, apple, carrot, celery, and walnuts.
  3. Pour the dressing and toss well until well combined.
  4. Refrigerate and serve chilled.
Brussels’ sprouts and cabbage salad

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