Nut-Free Fresh and Tangy Sprout Salad

Brighten up your table with this zesty and colorful Nut-Free Fresh and Tangy Sprout Salad! Packed with finely shredded Brussels sprouts, vibrant red cabbage, crunchy carrot, and crisp red bell pepper, this wholesome salad bursts with freshness in every bite. Its secret lies in the tangy, citrusy dressing made with freshly squeezed lemon juice, smooth olive oil, apple cider vinegar, and a hint of honey for balance. Perfect for those with nut allergies, this nut-free recipe is not only quick to prepare—ready in just 25 minutes—but also rich in nutrients and low in calories. Garnished with fresh parsley, it makes an ideal side dish for picnics, barbecues, or weeknight dinners. Vegetarian, gluten-free, and irresistibly flavorful, this versatile salad will become your new go-to for healthy, satisfying meals.

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams Brussels sprouts
• 150 grams Red cabbage
• 1 large Carrot
• 1 medium Red bell pepper
• 1 medium Lemon
• 60 ml Olive oil
• 20 ml Apple cider vinegar
• 15 ml Honey
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 15 grams Fresh parsley

Directions

Step 1

Begin by washing all vegetables thoroughly under cold running water to remove any dirt or debris. Pat them dry with a clean kitchen towel.

Step 2

Trim the ends of the Brussels sprouts, remove any yellowing outer leaves, and shred them finely using a mandoline slicer or a sharp knife.

Step 3

Thinly slice the red cabbage and set it aside. You can use the mandoline slicer for this as well.

Step 4

Peel the carrot, then grate it finely using a box grater. Set the grated carrot aside.

Step 5

Slice the red bell pepper in half, remove the seeds and stem, and then cut it into thin strips.

Step 6

For the dressing, juice the lemon into a small bowl, ensuring no seeds are included.

Step 7

Combine lemon juice with olive oil, apple cider vinegar, honey, salt, and black pepper. Whisk well to thoroughly combine and emulsify the dressing.

Step 8

Finely chop the fresh parsley and set aside.

Step 9

In a large mixing bowl, combine the shredded Brussels sprouts, sliced red cabbage, grated carrot, and red bell pepper.

Step 10

Pour the lemon vinaigrette over the vegetable mix and toss to coat evenly.

Step 11

Sprinkle the chopped parsley over the dressed salad and toss once more to distribute evenly.

Step 12

Taste and adjust seasoning if necessary, adding more salt and pepper to your preference.

Step 13

Let the salad stand for about 10 minutes to allow flavors to meld together, then serve immediately as a refreshing side dish.

Nutrition Facts

Serving size	(913.2g)

Amount per serving	% Daily Value*
Calories	860.7

Total Fat 57.9g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 2531.7mg	0%
Total Carbohydrate 77.3g	0%
Dietary Fiber 24.4g	0%
Total Sugars 35.2g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 243.8mg	0%
Iron 5.7mg	0%
Potassium 1026.5mg	0%

*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.

Source of Calories

Fat: 57.5%

Protein: 8.3%

Carbs: 34.1%