Mixed Cabbage Brussels Sprout Slaw Salad Recipe

Ready to give your taste buds a vibrant spin? This salad is basically a colorful, crunchy party in a bowl, where cabbages, Brussels sprouts, and sweet cranberries get all dressed up in a tangy honey-mustard dressing. Trust me, you’re gonna want this in your life.

Creating salads that are as delightful as they are nutritious is one of the things I love most. This Red and Green Cabbage Brussels Sprouts Slaw combines the intense crunch of two kinds of cabbage, the earthiness of Brussels sprouts, and the surprise element of roasted sunflower seeds.

The sun butter makes an appearance, coating the slaw in a delicious mix of flavors that gives the salad all the personality it needs. Featuring good-for-you goodies like omega-3-rich hemp seeds and antioxidant-packed cranberries, it’s as wholesome as it gets.

Mixed Cabbage Brussels Sprout Slaw Salad Recipe Ingredients

–

Green Cabbage: Packed with fiber, supports digestion and heart health.

–

Red Cabbage: Rich in antioxidants and vitamins A, C, and K.

–

Brussels Sprouts: High in vitamin K, folate, and fiber, promoting health.

–

Carrot: Provides beta carotene for eye health and boosts immunity.

–

Parsley: Freshens the dish, rich in vitamins A, C, and K.

–

Sunflower Seeds: Source of healthy fats, adds crunch and flavor.

–

Dried Cranberries: Adds sweetness and antioxidants.

–

Apple Cider Vinegar: Enhances flavor with tang and aids digestion.

Mixed Cabbage Brussels Sprout Slaw Salad Recipe Ingredient Quantities

• 2 cups green cabbage, thinly sliced
• 2 cups red cabbage, thinly sliced
• 1 cup Brussels sprouts, shredded
• 1 large carrot, grated
• 1/2 red onion, finely sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup roasted sunflower seeds
• 1/4 cup dried cranberries
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

How to Make this Mixed Cabbage Brussels Sprout Slaw Salad Recipe

1. In a spacious mixing bowl, blend the green cabbage, red cabbage, and Brussels sprouts. Toss them together until they are evenly mixed.

2. In the bowl, add the grated carrot and very thinly sliced red onion. Once again, mix to distribute the ingredients evenly throughout the slaw.

3. Add the chopped parsley, roasted sunflower seeds, and dried cranberries, making sure all elements are thoroughly mixed.

4. In a small bowl, combine and blend the mayonnaise, apple cider vinegar, honey, and Dijon mustard until the mixture forms a smooth dressing.

5. Taste the dressing to see if it needs anything else. It should be perfectly seasoned with salt and pepper. If it is, give it a final whisk to ensure that it is emulsified and that all the ingredients are evenly distributed.

6. Over the mixed slaw ingredients in the large bowl, pour the dressing.

7. Mix the salad well so that the dressing evenly coats all the components of the salad. This includes the vegetables as well as any other components that you may have included in the salad.

8. Plastic wrap or a lid should be used to cover the salad bowl before refrigerating it. The salad needs to be in the refrigerator for a minimum of 30 minutes. This is to ensure that the flavors meld.

9. Prior to serving, ensure that the salad dressing is evenly distributed after refrigeration by tossing the salad once more.

10. Place the salad in a dish made for serving and lightly coat it with extra roasted sunflower seeds and/or fresh parsley if you prefer a little more decoration. Either way, “make it pop,” as we say in the food world. The sunflower seeds are a great way to add a little crunch, and you can use whatever serving dish you like. This salad is best fresh and eats well as both a side or a main dish. ### Serving hint

Mixed Cabbage Brussels Sprout Slaw Salad Recipe Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Sharp knife
4. Cutting board
5. Grater
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Mixing spoon
10. Plastic wrap or lid
11. Serving dish

FAQ

• Q: Can I use only one type of cabbage?A: Yes, you can use either green or red cabbage if you have a preference for one type. But I like to use both, if only to add some color to the dish. Both types of cabbage can make excellent slaws and have fairly similar flavor and texture. Use them as you wish!
• Q: How do I shred Brussels sprouts efficiently?A: Quickly shredding Brussels sprouts can be done using any of the following tools:
  * Mandoline
  * Slicing blade in a food processor
  * A sharp knife (used by hand, in the traditional manner)
• Q: Is there a substitute for fresh parsley?If fresh parsley is not on hand, other herbs can be used instead, such as cilantro or dill, which will provide different but equally delicious flavor profiles.
• Q: Can I make this slaw ahead of time?A: Definitely, you can make the slaw the day before and can store it in the refrigerator. Just before serving, dress the salad so it retains the right texture.
• Q: What can I use instead of mayonnaise for a lighter version?A: If you’re searching for a lighter alternative to mayonnaise, Greek yogurt is a perfect substitute.
• Q: How long does the salad last in the refrigerator?The salad can stay fresh for as long as 3 days in the refrigerator when it is stored in an airtight container.
• Q: Can I add more ingredients to customize the salad?Of course! Think about including sliced apples, cheese, or nuts to really kick up the flavor and texture of your next salad.

Mixed Cabbage Brussels Sprout Slaw Salad Recipe Substitutions and Variations

You can use Napa cabbage instead of green cabbage for a more delicate texture.
Radicchio can be used in place of red cabbage for a slightly more bitter flavor and for the touch of vibrant color it adds.
Replace Brussels sprouts with a heartier green alternative—kale, finely chopped.
For a mild, refreshing crunch, substitute grated daikon radish for the carrot.
To give it a nutty flavor, use slivered almonds or chopped pecans in place of the roasted sunflower seeds.

Pro Tips

1. Prep Ingredients in Advance Shredding cabbage and Brussels sprouts, and grating the carrot can be time-consuming. You can do this a day in advance and store them in airtight containers in the refrigerator to save time.

2. Balance the Dressing After mixing the mayonnaise, apple cider vinegar, honey, and Dijon mustard, taste and adjust to your liking. For more tang, add a dash more vinegar. For sweetness, adjust the honey. Always remember to balance with salt and pepper.

3. Massage the Cabbage Before mixing, lightly massage the thinly sliced cabbages with a bit of salt. This helps break down the fibers slightly, making them more tender and helping them absorb the dressing better.

4. Customize the Add-ins Consider swapping or adding extra toppings like toasted nuts (such as almonds or pecans) for added crunch, or use different dried fruits like cherries or raisins for variety.

5. Chill for Best Flavor For maximum flavor infusion, allow the slaw to chill in the refrigerator for at least an hour or even overnight if possible. It allows the flavors to meld and the cabbage to soften slightly, enhancing the dish’s overall taste and texture.