Brussels Sprouts Salad for One
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A raw shaved Brussels sprout salad with red cabbage, red onion, and parsley, tossed in a sharp Dijon and red wine vinegar dressing.
Ingredients
Salad
- 9–10 medium Brussels sprouts thinly shaved (2.5 ounces)
- ⅓ cup sliced red cabbage (1 ounce)
- 2–3 tablespoons chopped red onion
- 1–2 tablespoons chopped parsley
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
Equipment
- mixing bowl
- whisk
- chef’s knife
Directions
- Shave the Brussels sprouts and cabbage thinly. Combine them in a mixing bowl with the onion and parsley.
- Whisk the oil, vinegar, and mustard together in a small bowl.
- Toss the salad with just enough dressing to coat it.
Notes
The dressing makes a little more than ¼ cup, so you will have extra. Keep it in the refrigerator for another salad.
Nutrition
Serving: 210g | Calories: 420kcal | Carbohydrates: 11g | Protein: 3.7g | Fat: 41g | Saturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 202mg | Potassium: 412mg | Fiber: 4.5g | Sugar: 3.5g | Vitamin A: 897IU | Vitamin C: 78mg | Calcium: 64mg | Iron: 2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ⅓ cup sliced red cabbage counted as shredded cabbage (a bag 397 g), chopped parsley counted as fresh parsley, Dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.