Brussels Sprouts Salad for One

Course Salad

Cuisine American

Keyword dijon vinaigrette salad, raw brussels sprouts, shaved brussels sprouts salad, single serving salad

Prep Time 15

Total Time 15

Servings 1 serving

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

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

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.