Description
A refreshing and healthy detox salad perfect for spring dinners.
Ingredients
Scale
- 2 cups Brussels sprouts, shredded
- 1 cup broccoli florets
- 1 cup carrots, grated
- 1/2 cup red cabbage, shredded
- 1/4 cup almonds, sliced
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded Brussels sprouts, broccoli florets, grated carrots, and red cabbage.
- Add the sliced almonds and dried cranberries to the bowl.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- If using, sprinkle the crumbled feta cheese on top.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
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Notes
- Feel free to add other vegetables like bell peppers or cucumbers.
- This salad can be made ahead of time and stored in the refrigerator.
- Adjust the sweetness of the dressing by adding more or less honey.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg