Serves 4-6
Ingredients:
For the Salad
- 4 cups finely shredded raw cabbage (a mix of green and red for extra colour is great)
- 2 cups finely shredded raw Brussels sprouts
- ½ cup walnuts or pecans, roughly chopped (toasted is even better!)
- ½ cup dried cranberries (or ½ cup pomegranate seeds for fresh flavour)
- 1 large carrot, shredded
- ¼ cup fresh parsley, finely chopped
For the Lemon-Dijon Vinaigrette
- ¼ cup Extra Virgin Olive Oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tbsp honey
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Optional: 1 small clove garlic, minced
Method:
- In a small bowl or jar, whisk (or shake) together the extra virgin olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and optional garlic until well combined. Taste and adjust seasoning as needed - you may want more salt or a little more lemon juice for tang
- In a large mixing bowl, combine the shredded cabbage, shredded Brussels sprouts, and shredded carrot
- Pour about half of the prepared dressing over the cruciferous mixture. Using clean hands, gently massage the dressing into the shredded vegetables for about 3 to 5 minutes. This key step helps break down the tough fibres, tenderizing the cabbage and Brussels sprouts while allowing the flavours to penetrate
- Add the chopped walnuts/pecans, dried cranberries (or pomegranate seeds), and chopped parsley
- Pour the remaining dressing over the salad and toss everything gently until all the ingredients are evenly coated and colourful.
- For the best flavour, let the salad rest in the refrigerator for about 15 to 30 minutes before serving. This allows the flavours to fully meld.
- Enjoy your powerful, crunchy, and satisfying salad!
